Toma Verde Tomatillo is where salsa verde comes from! Here is your chance to make it yourself. There is nothing better than fresh homemade salsa made from Tomatillos from your own garden.
Tomatillos bear prolifically and are know 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 color. This variety of tomatillo bears 2-4 oz. fruit.
Tomatillos are warm season tender annuals that perfer full sun. Transplanting is recommended. Start seeds 6-8 weeks before planting date. Plant outside once danger of frost is gone and soil temperature has warmed.
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.