Pineapple Tomatillo

Pineapple Tomatillo

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This is an Eastern European relative of the more common Mexican tomatillo, adding a delightful twist to your table. The plants grow in a spreading bushy habit.

This plant produces good yields of tomatillos.

A great addition to salsas and sauces, and wonderful for jams and pies.

The smaller than cherry size fruit are surrounded by a papery husk that turns from green to brown as they ripen and splits open when they are ready to harvest. They are even better when they drop from the plant. Very easy to grow and fun for kids.

Pineapple Tomatillo & Tomato Salsa with Cilantro and Lime

5 large tomatoes
1/2 medium onion
1 cup pineapple tomatillos
handful of chopped cilantro
juice of 1 lime
about 2-3 cloves fresh garlic
2-3 jalapenos
3-4 cloves of garlic
1 T kosher salt

1. Chop three of the tomatoes. Set aside fresh. Peel and chop all garlic. Chop jalapenos.

2. Chop the other two tomatoes. In a small pot, stew these two tomatoes with salt, about 2/3 of your garlic, and the jalapenos for about 30 minutes till thick and saucy. Let it cool so it doesn't cook fresh ingredients.

3. Chop onion fine. Chop cilantro. Chop pineapple tomatillos. Mix together these ingredients with the chopped fresh tomato, the lime juice, and the stewed ingredients. The salsa tastes best if you let it sit at least a day. Keep it refrigerated.

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