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Tomatillo ‘de Milpa’

Tomatillo ‘de Milpa’ / Physalis philadelphica

A heirloom Mexican clone which has smaller but more intense
flavoured fruit perfect for authentic salsa verde. The ripe fruit
have a purple blush on the skin and are fully green inside. Quick
growing, totally disease resistant summer annual suitable for
growing in large pots or tubs. Tomatillo plants are not great at self-pollinating so planting more than one will result in better fruit set. Each plant will produce around 2 to 3 pounds of fruits and they will be ready for harvest about 60 to 75 days from transplanting. Tomatillos are relatively drought tolerant, making them a great addition to our northern gardens. The waxy fruit can be stored for
several weeks.
Best sown in mid-summer so that the quick growing fruit will be ripe with your chillies.

  • Approximate minimum seed count per pack

    Grow like tomatoes, transplant when 3 weeks old. Plants tend to
    sprawl and have relatively weak stems so may need some
    support.
    20 seeds/packet

  • Germination

    Grow like tomatoes, transplant when 3 weeks old. Plants tend to
    sprawl and have relatively weak stems so may need some
    support.

  • Recipe

    Tomatillo Salsa 

    INGREDIENTS
    Couple of handfuls of tomatillos removed from their casing and washed (don’t remove until you plan to use them as it help to keep the fruits fresh)

    Equal amounts of cherry tomatoes

    1-3 chillies depending on variety and personal taste, chopped finely

    3 cloves garlic, crushed

    1 small red onion, finely chopped

    Juice from 1/2 – 1 lime

    If you enjoy it, add a handful of Vietnamese coriander (or annual coriander), finely chopped

    Salt and pepper to taste

    Mix the ingredients together in a blender

    Add the extra salt, chilli and/or lime juice to taste

    Once the salsa is complete, enjoy on nachos, with sour cream or simply as a dip. Can be added to a chili dish or on tacos. 

     

$5.00Price
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