Purple de Milpa Tomatillos are a wild variety from Mexico’s cornfields and is tastier than the green tomatillos found in my local market economy. They are also smaller. These are grown much like tomatoes, but unlike tomatoes, mine seeded out in Dallas and regenerated themselves. I suspect they will here as well, since I have my own wild variety already established. A cousin, and I do not expect crossing between the two. They will be about 100 feet apart, so not likely anyway.
My Purple de Milpa Tomatillos will be turned into a nice salsa I learned from an old gal in Mexico. Here’s the recipe:
On a hot cast iron griddle, cook tomatillos (without papery calyx), and dried Japanese chilis. When done, put in a stone mortar and use the stone pestle to grind up a bit. Chop a bit of onion very fine and add to taste, a teaspoon or so. Roughly chop fresh cilantro and add, to taste, about 1/4 cup.
Serve at the table as a condiment. It is delicious added to fresh boiled Pinto beans and better on Bolita beans. I like it in pork or beef tacos as well. Wonderful on eggs or burritos but I make a different hot sauce for those.
Since I have wild tomatillos, I haven’t grown any additional types, and could be fine with one type; however, these are really really flavorful!
I love my new raised beds, but these will be planted outside about when I get my spring rains and will not get supplemental water.
Purple de Milpa tomatillos are a good keeper if picked before fully ripened with the papery calyx intact, they can store in a cool place for up to a year.