Mexican Salsa Verde Garden Seed Collection

Mexican Salsa Verde Garden Seed Collection

7 seed packets

Grow the essential ingredients for fresh Mexican salsa verde. This collection brings together two colourful tomatillos, Mexican chillies, cilantro and a traditional storage onion for a productive and flavourful kitchen garden.

Includes one packet each of:

• ‘Serrano’ chilli
• ‘Jalapeño El Jefe’ chilli
• ‘Poblano San Luis’ chilli
• ‘Purple Violeta’ tomatillo
• ‘Amethyst & Emerald Geodes’ tomatillo
• Cilantro (Coriander)
• ‘Pukekohe Long Keeper’ onion

Plant at least two tomatillo plants, preferably several, to encourage good pollination and reliable fruit production.

A little history

Salsa verde means green sauce in Spanish. Mexican salsa verde is traditionally made with tomatillos, green chillies, onion, garlic and cilantro. It may be served fresh, cooked or roasted, with each method producing a slightly different flavour and texture.

Tomatillos have been cultivated in Mexico for thousands of years and remain an important ingredient in traditional Mexican cooking. Their bright, tangy flavour forms the base of salsa verde, while serrano and jalapeño chillies provide the heat.

‘Poblano San Luis’ can also be roasted and added for a milder, deeper chilli flavour. The purple tomatillos in this collection may produce a darker and more colourful salsa than traditional green varieties, particularly when the fruit is allowed to ripen fully on the plant.

Tomatillo salsa verde

Makes approximately 500 ml

Ingredients:

• 6 tomatillos, husked and washed, approximately 400–500 g
• 45 g finely chopped ‘Pukekohe Long Keeper’ onion
• 1 garlic clove
• 2–3 ‘Serrano’ chillies, or 1 ‘Jalapeño El Jefe’ chilli
• 15 g chopped cilantro
• Salt to taste
• Approximately 750 ml water, for cooking

Method:

1. Place the tomatillos and chillies in a saucepan and add approximately 750 ml of water.
2. Bring to the boil, then reduce the heat and simmer for around 8–10 minutes, until the tomatillos have softened and changed colour.
3. Drain the tomatillos and chillies, reserving a little of the cooking water.
4. Blend the cooked tomatillos and chillies with the onion, garlic, cilantro and salt.
5. Add a small amount of the reserved cooking water if needed to reach your preferred consistency.
6. Taste and adjust the salt before serving.

Use one jalapeño for a milder salsa or two to three serrano chillies for more heat. Roasted ‘Poblano San Luis’ can also be added for a milder, deeper flavour.

Serve with tacos, grilled vegetables, meat or tortilla chips, or spoon over enchiladas and other Mexican-inspired dishes.

Growing tomatillos and chillies

For sowing and germination instructions, see our Tomato & Pepper Seed Germination Guide.

For guidance on planting, feeding, supporting and caring for your plants throughout the season, see our Ultimate Chilli, Pepper & Tomato Growing Guide.

Plant tomatillos and chillies in a warm, sunny position after the risk of frost has passed and the soil has warmed.

Tomatillos are not reliably self-pollinating, so plant at least two plants close together. Growing several plants from both varieties will provide a better opportunity for pollination and a worthwhile harvest.

Allow approximately 60–90 cm between tomatillo plants and 40–50 cm between chilli plants. Tomatillos become broad and branching and may benefit from staking or support.

Harvest tomatillos when the fruit has filled the papery husk and the husk begins to split. For the strongest purple colouring, allow the fruit to ripen fully before picking.

‘Serrano’, ‘Jalapeño El Jefe’ and ‘Poblano San Luis’ chillies can be harvested green for a fresh flavour or left on the plant to ripen further for increased sweetness, colour and heat.