Tomatillo

Tomatillos require warm soil above 60°F for transplanting and thrive in full sun with daytime temperatures between 75 and 90°F. Start seeds indoors six to eight weeks before the last frost date, transplanting seedlings after all danger of frost has passed. Always plant at least two plants for cross-pollination, spacing them 36 to 48 inches apart in rows four feet apart.

These vigorous growers benefit from sturdy tomato cages or stakes to keep sprawling branches off the ground. Water deeply once or twice per week, providing about one inch of water total. Mulch around plants with straw or shredded leaves to conserve moisture and suppress weeds. Side-dress with balanced fertilizer when the first fruits begin to set.

Tomatillos are remarkably self-sufficient once established. They tolerate heat well and can handle brief dry spells. Pinch back growing tips if plants become too leggy. In favorable conditions, a single plant can produce over 200 fruits per season. Watch for self-sown volunteers the following year, as dropped fruits readily germinate.

Tomatillos (Physalis philadelphica) are native to Mexico and Central America, where they have been cultivated for thousands of years — archaeological evidence from the Tehuacán Valley in Puebla, Mexico, dates tomatillo use to at least 800 BC, making them one of the oldest domesticated crops in the Americas. The Aztecs cultivated tomatillos extensively and considered them a more important culinary ingredient than the tomato. The Nahuatl name 'tomatl' actually referred to tomatillos first, and when the larger red fruit we now call the tomato was later distinguished, it was called 'xitomatl' (large tomatl), while the tomatillo was 'miltomatl.'

Spanish conquistadors encountered tomatillos in Aztec markets in the early 1500s and noted their widespread use in sauces and stews. However, unlike tomatoes, peppers, and corn, tomatillos never gained significant popularity in Europe. They remained primarily a Mexican and Central American crop, deeply woven into the culinary traditions of the region. Salsa verde, the iconic green sauce made from roasted or raw tomatillos, has been a foundational element of Mexican cuisine for centuries, appearing in countless regional variations across the country.

Today, tomatillos are cultivated commercially in Mexico, Guatemala, and parts of the southwestern United States. Mexico remains the world's largest producer and consumer, where tomatillos are as common in markets as tomatoes. In the United States, tomatillo cultivation has expanded significantly since the 1980s alongside growing interest in Mexican cuisine. Home gardeners across North America now grow tomatillos successfully in zones 4-12, and the crop has proven remarkably adaptable to diverse climates given adequate warmth and the presence of pollination partners.

Tomatillos prefer well-drained, moderately fertile soil with a pH between 6.0 and 7.0. Work two to three inches of compost into planting beds before transplanting. Avoid excessive nitrogen which promotes foliage at the expense of fruit production. Apply a balanced 10-10-10 fertilizer at planting, then side-dress with a low-nitrogen formula when flowers appear. Phosphorus is especially important for fruit set, so bone meal worked into the planting hole benefits production. Sandy loam to loamy soils are ideal, though tomatillos adapt to various soil types if drainage is adequate.

Tomatillos are ready to harvest when the papery husk turns from green to tan and begins to split, typically 70 to 80 days after transplanting. The fruit inside should be firm, bright green, and fill the husk completely. Twist or cut individual fruits from the plant, leaving the husk intact. Fruits that drop to the ground are often at peak ripeness. Harvest regularly to encourage continued production throughout the season. Slightly underripe green fruits are preferred for salsa verde, while fully ripe yellow or purple varieties develop sweeter flavor.

Store unwashed tomatillos in their husks in a paper bag in the refrigerator for up to three weeks. Remove husks and wash the sticky residue before using. For longer preservation, remove husks, wash, halve or quarter the fruits, and freeze on a baking sheet before transferring to freezer bags where they keep for up to 12 months. Tomatillos can also be roasted and blended into salsa verde before freezing. Canning requires pressure canning or acidification with vinegar. Dehydrated tomatillo slices make a tangy snack or can be ground into powder for seasoning.

Tomatillos are essential for salsa verde, roasted with garlic, onion, and chili peppers. They add bright acidity to green enchilada sauce, pozole verde, and chilaquiles. Raw tomatillos work well in fresh pico de gallo variations and add tangy crunch to salads. They can be simmered into jam, pickled whole, or used to make a tangy chutney that pairs well with grilled meats.