Tomatillos are native to Mexico and Central America, where they were cultivated by the Aztecs as early as 800 BC, and they remain a staple of Mexican cuisine today. In Mexico, they are sometimes referred to as tomate verde (green tomato), or tomatillo, which just means small tomato. These fruits are considered ripe once the papery calyx that encloses each fruit has dried and turned from green to light brown, but the fruit itself does not become sweet like a tomato. Even when the fruit is fully ripe, and turns an appealing yellow, it remains somewhat tart. It is the tart, slightly acidic nature of the fruit that makes it perfect for processing (raw or cooked) into salsas, notably salsa verde, and even jam.
COVID-19 has drastically changed the way we do business.
To help us better serve you and keep our team safe, some of our garden tools and accessories will be unavailable at times throughout the growing season. We encourage you to support your locally owned garden centre to purchase these products.
As always, we are committed to providing gardeners and farmers with the best service possible. While we work hard to minimize shipping delays, due to current conditions, at times these may be unavoidable.