Your cart is currently empty.
We will notify you when this product becomes available.
Physalis ixocarpa (70 days) 500 mg seed packet. You may be familar with green tomatillos, this is the purple version. Very hard to find these days. Yes, this is where SALSA VERDE comes from! If you have always wanted to make it yourself this is your chance! Imagine having fresh Salsa Verde at your next BBQ right from your own garden.
Green salsas are almost always more mild than red salsas. The main difference between regular salsa and salsa verde is that tomatillos are used instead of red tomatoes. Due to the tomatillos, salsa verde has a tangy, zesty flavor with the underlying tastes of hearty roasted green chiles and onions. Tomatillos bear prolifically and are known for being tolerant of extreme conditions from dry farming to even cool nights. Tomatillos grow encased in a papery shell very similar looking to a Chinese Lantern (flower). The papery shell turns from green to brown and splits when they are ready. At this point they may feel sticky but are ready in the green stage for salsa. If you leave them they will turn to a yellow.
This variety of tomatillo can bear 2-4 oz. fruits. Tomatillos normally produce about a 1 pound of fruit per plant. So plant accordingly. Just imagine the surprise when you give a jar of Salsa Verde to your friends for Christmas! To can tomatillos, remove the husk, rinse and boil uncut for about 10 minutes. Drain and pack into hot jars. Cover with boiling water. Leave at least a 1/2" of head space. Add 1/2 t. salt and 1 t. lemon juice or vinegar. Now treat them as you would canning tomatoes.
