{"product_id":"mexican-salsa-verde-garden-seed-collection","title":"Mexican Salsa Verde Garden Seed Collection","description":"\u003ch2\u003eMexican Salsa Verde Garden Seed Collection\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003e7 seed packets\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eGrow 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIncludes one packet each of:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/serrano-chilli-seeds-10-seeds\"\u003e‘Serrano’ chilli\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/jalapeno-el-jefe-chilli-seeds-10-seeds\"\u003e‘Jalapeño El Jefe’ chilli\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/poblano-san-luis-chilli-seeds-10-seeds\"\u003e‘Poblano San Luis’ chilli\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/tomatillo-purple-violeta-10-seeds\"\u003e‘Purple Violeta’ tomatillo\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/tomatillo-amethyst-emerald-geodes-10-seeds\"\u003e‘Amethyst \u0026amp; Emerald Geodes’ tomatillo\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/cilantro-coriander-500-seeds\"\u003eCilantro (Coriander)\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/onion-pukekohe-long-keeper-100-seeds\"\u003e‘Pukekohe Long Keeper’ onion\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003ePlant at least two tomatillo plants, preferably several, to encourage good pollination and reliable fruit production.\u003c\/p\u003e\n\n\u003ch3\u003eA little history\u003c\/h3\u003e\n\n\u003cp\u003eSalsa 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.\u003c\/p\u003e\n\n\u003cp\u003eTomatillos 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.\u003c\/p\u003e\n\n\u003cp\u003e‘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.\u003c\/p\u003e\n\n\u003ch3\u003eTomatillo salsa verde\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eMakes approximately 500 ml\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e6 tomatillos, husked and washed, approximately 400–500 g\u003c\/li\u003e\n  \u003cli\u003e45 g finely chopped ‘Pukekohe Long Keeper’ onion\u003c\/li\u003e\n  \u003cli\u003e1 garlic clove\u003c\/li\u003e\n  \u003cli\u003e2–3 ‘Serrano’ chillies, or 1 ‘Jalapeño El Jefe’ chilli\u003c\/li\u003e\n  \u003cli\u003e15 g chopped cilantro\u003c\/li\u003e\n  \u003cli\u003eSalt to taste\u003c\/li\u003e\n  \u003cli\u003eApproximately 750 ml water, for cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003ePlace the tomatillos and chillies in a saucepan and add approximately 750 ml of water.\u003c\/li\u003e\n  \u003cli\u003eBring to the boil, then reduce the heat and simmer for around 8–10 minutes, until the tomatillos have softened and changed colour.\u003c\/li\u003e\n  \u003cli\u003eDrain the tomatillos and chillies, reserving a little of the cooking water.\u003c\/li\u003e\n  \u003cli\u003eBlend the cooked tomatillos and chillies with the onion, garlic, cilantro and salt.\u003c\/li\u003e\n  \u003cli\u003eAdd a small amount of the reserved cooking water if needed to reach your preferred consistency.\u003c\/li\u003e\n  \u003cli\u003eTaste and adjust the salt before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003eUse 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.\u003c\/p\u003e\n\n\u003cp\u003eServe with tacos, grilled vegetables, meat or tortilla chips, or spoon over enchiladas and other Mexican-inspired dishes.\u003c\/p\u003e\n\n\u003ch3\u003eGrowing tomatillos and chillies\u003c\/h3\u003e\n\n\u003cp\u003eFor sowing and germination instructions, see our \u003ca href=\"https:\/\/rasmussengardens.co.nz\/blogs\/news\/tomato-pepper-seed-germination-guide\"\u003eTomato \u0026amp; Pepper Seed Germination Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eFor guidance on planting, feeding, supporting and caring for your plants throughout the season, see our \u003ca href=\"https:\/\/rasmussengardens.co.nz\/blogs\/news\/the-ultimate-chilli-pepper-tomato-growing-guide\"\u003eUltimate Chilli, Pepper \u0026amp; Tomato Growing Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003ePlant tomatillos and chillies in a warm, sunny position after the risk of frost has passed and the soil has warmed.\u003c\/p\u003e\n\n\u003cp\u003eTomatillos 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.\u003c\/p\u003e\n\n\u003cp\u003eAllow 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.\u003c\/p\u003e\n\n\u003cp\u003eHarvest 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.\u003c\/p\u003e\n\n\u003cp\u003e‘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.\u003c\/p\u003e\n","brand":"Rasmussen Gardens","offers":[{"title":"Default Title","offer_id":58283710611759,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0928\/4098\/4879\/files\/Mexican_Salsa_Verde_Garden_Seed_Collection.png?v=1785796402","url":"https:\/\/rasmussengardens.co.nz\/products\/mexican-salsa-verde-garden-seed-collection","provider":"Rasmussen Gardens","version":"1.0","type":"link"}