Bring tangy garden flavor to homemade salsa with De Milpa Tomatillos. This Mexican heirloom is associated with traditional milpa growing, where crops share the garden space. Its small to medium round fruits develop inside papery husks and can show purple-blushed to deeper purple skin, with color varying by light and growing conditions. Inside, the firm pale green flesh brings a bright, earthy tartness to sauces and everyday meals.

Imagine peeling back the husks from your own harvest, rinsing the fruit, and roasting a panful for a fresh batch of salsa. De Milpa's high dry matter content and keeping qualities make it useful for gardeners who want more than a single meal from their harvest. Each packet contains 200 non-GMO, open-pollinated heirloom seeds. Grow at least two tomatillo plants for cross-pollination and reliable fruit set.

Germination Rate: 86%. Test Date: 8/26. JSS.

Texas Minimum Germination Rate: 75%

Why Choose De Milpa Tomatillos?

• Traditional Mexican garden heritage: Grow an heirloom associated with milpa farming and bring its distinctive flavor into your own kitchen.
• Purple-blushed fruit: The colorful skin adds interest to the harvest, although individual fruits and growing conditions can produce different color intensity.
• Tangy, earthy flavor: Use the firm fruits to give fresh and roasted sauces a tart foundation that pairs with peppers, onion, garlic, and cilantro.
• Useful keeping qualities: Sound fruits with dry, intact husks can keep longer than damaged or wet fruit when properly stored. Check regularly and discard spoiled fruit rather than relying on a fixed storage promise.
• Versatile harvest: Turn the fruit into salsa, enchilada sauce, soups, or freezer portions for later cooking.
• Open-pollinated heirloom: Explore seed saving from mature fruits, with suitable isolation and selection when maintaining the variety matters.

Planting Tips for Success

• Start ahead: Start seeds indoors about six to eight weeks before your last frost. Provide strong light and gradually harden seedlings before moving them outside.
• Wait for warmth: Transplant after frost danger has passed and conditions have warmed. Cold soil and chilly nights can slow establishment.
• Plant more than one: Set out at least two tomatillo plants so flowers can cross-pollinate. A single healthy plant may flower without setting a useful crop.
• Choose full sun: Allow at least six to eight hours of direct sunlight daily and enough space for plants to branch.
• Prepare the soil: Use fertile, well-drained soil amended with finished compost as needed. Avoid low spots where water collects.
• Space thoughtfully: Follow packet directions, allowing approximately 18 to 24 inches between plants and about 36 inches between rows, with extra room where vigorous plants need it.
• Support early: Install cages or stakes before stems become tangled. Plants can reach about 3 to 4 feet and benefit from support as fruit develops.
• Water steadily: Water at the base to maintain consistent moisture without saturating the root zone. Mulch lightly to reduce moisture swings, keeping mulch away from stems.
• Feed according to need: Use soil-test guidance and fertilizer label directions. Avoid excessive nitrogen, which can encourage leaves at the expense of fruit.
• Watch fruit development: Empty husks are not ready to harvest. Pick when fruit fills the husk and the husk loosens or begins to split; judge readiness by development rather than purple color alone.
• Handle gently: Keep dry husks on sound fruits during storage, refrigerate when appropriate, and remove husks and rinse away the sticky coating before cooking.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fresh salsa: Blend washed, husked fruit with onion, peppers, cilantro, and seasoning for a bright, tart sauce.
• Roasting: Roast until softened and lightly charred for a deeper flavor. Cooking can change the purple skin color, so do not expect a purple finished salsa.
• Simmering: Cook with broth, peppers, and garlic to make a sauce for enchiladas or a flavorful addition to soups.
• Adding to guacamole: Finely chop or blend a small amount into avocado for tangy flavor, without assuming it will prevent browning.
• Freezing: Husk, wash, and dry fruit before freezing for later cooking. Use tested recipes and proper equipment for any shelf-stable canning project.

Order De Milpa Tomatillo Seeds Today

Grow your own tangy salsa harvest with 200 De Milpa tomatillo seeds from David's Garden Seeds®.

Nutritional Information

Approximate general harvested-tomatillo reference values per medium fruit, about 34 grams. These are not a De Milpa-specific analysis and do not apply to planting seeds or the recipe below.

• Calories: 11.
• Total Fat: 0.3 gram.
• Sodium: 0 milligrams.
• Total Carbohydrates: 2 grams.
• Dietary Fiber: 0.6 gram.
• Total Sugars: 1.3 grams.
• Protein: 0.3 gram.

Values are approximate and vary with fruit size and preparation.

Important Disclosures

• Variety Disclaimer: Purple coloration, plant size, fruit set, and yield vary with light, climate, soil, and care. Plant at least two tomatillo plants for pollination.
• Seed Storage: Store unused seeds in a cool, dry, dark place, protected from moisture and temperature fluctuations.
• Planting Zones: Grow as a warm-season annual, matching planting dates to local frost dates and season length. Consult local guidance for your area.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Roasted De Milpa Tomatillo Salsa

Use harvested De Milpa fruits, not planting seeds, for this tangy roasted salsa. Makes approximately 2 cups. Preparation: about 15 minutes. Cooking: about 20 to 25 minutes.

Ingredients

• 1 pound harvested De Milpa tomatillos, husked and washed
• 1 small white onion, cut into wedges
• 1 jalapeño pepper, stemmed; remove seeds and ribs for milder heat
• 2 garlic cloves, peeled
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt, or to taste
• 1 tablespoon lime juice, optional and to taste
• 1 to 3 tablespoons water, as needed

Directions

1. Heat the oven to 425°F. Remove papery husks and rinse fruit under running water to remove the sticky coating. Halve larger fruits for more even roasting.
2. Place tomatillos, onion, jalapeño, and garlic on a rimmed baking sheet. Toss lightly with olive oil and spread in a single layer.
3. Roast for 20 to 25 minutes, turning once, until tomatillos soften and the vegetables develop browned edges. Remove garlic early if it browns faster than the other ingredients.
4. Let the vegetables cool until safe to handle. Transfer them and their pan juices to a food processor. Follow the appliance's instructions and do not blend piping-hot food in a sealed container.
5. Add cilantro and salt. Pulse to your preferred texture, adding a little water if needed. Taste before adding optional lime juice because tomatillos are naturally tart.
6. Serve with tortilla chips, tacos, grilled vegetables, or cooked beans. The finished salsa may be green to olive-toned rather than purple.

Serving and Storage Tips

• Adjust the heat: Begin with part of the roasted pepper and add more after tasting. Wash hands and utensils after handling hot peppers.
• Keep it fresh: Refrigerate in a covered container within 2 hours, or within 1 hour above 90°F, and use within 3 to 4 days.
• Not a canning recipe: This salsa is intended for fresh refrigerated use, not shelf-stable storage. For canning, use a tested preservation recipe without improvising its ingredient ratios.

Growing a Doomsday Garden by David Schulze