An etobiGrow specialty, our Toma Verde variety produce relentlessly and supply delicious tomatillos until first frost. The ideal type for making salsa verde, it makes any Latin American dish taste more authentic.
Please note: Tomatillos can't self pollinate, therefore it is recommended you plant at least two together to ensure pollination.
Checkout this super easy Salsa Verde recipe!
1 1/2 lb tomatillos
1/2 cup chopped white onion
2 cloves (or more) garlic (optional)
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
2 Jalapeño peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
Salt to taste
1. Remove papery husks from tomatillos and rinse well.
2. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.
3. Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
4. Season to taste with salt. Cool in refrigerator. Serve with chips or as a wherever salsa is called for.
Planting and Care Instructions
Tomatillos like to be planted in well draining soil in full sun. Water 2-3 times a week depending on temperature. A long branch can benefit from additional support, such as a cage, once the plant begins fruiting. Harvest when husk is dried around the fruit. It should be easily plucked from the branches when ready to be picked. Fruits keep for weeks in a bowl.
|Three times per week|
|One per square foot