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Milpero tomatillos are small, cherry tomato-sized fruits. They measure around 2.5 to 4 centimeters in diameter and have a circular shape. Milpero tomatillos are covered in a dry, parchment-like outer husk with vertical lines that run from top to bottom. This husk can be light green, dark purple, off-white, light brown, or a combination of these hues. The fruit's skin is similarly varied, appearing in shades of bright green, eggplant purple, or a variegated mix of both. This skin is hidden underneath the husk and has a firm, smooth, tomato-like texture. The light green flesh of Milpero tomatillos is dense, meaty, and has small white seeds running along the outer edges. This variety has a concentrated flavor with less intense acidity and a slightly sweeter taste than larger-sized tomatillos.
Seasons/Availability
Milpero tomatillos are available year-round.
Current Facts
Milpero tomatillos are botanically known as Physalis ixocarpa and are a member of the nightshade, or Solanaceae, family that also includes tomatoes, potatoes, and eggplants. The word milpero is derived from milpa, the Spanish term for cornfield. Milpero tomatillos, or tomatillos from the field, got their name because they are often found growing between rows of corn. The tomatillo species is native to Mexico and Central America where they are referred to by many names, including tomate Mexicano, Tomate Verde, Miltomate, Farolito, and Tomate de Cáscara. In English-speaking countries, tomatillos are called Chinese lanterns, Ground cherries, and Mexican Husk tomatoes. Milpero tomatillos are primarily used for their culinary value, particularly in Latin American cuisines.
Nutritional Value
The nutritional value of Milpero tomatillos isn’t widely recognized, but the tomatillos species are known to contain niacin, supporting energy metabolism and maintaining healthy skin and nerves. Tomatillos are also a good source of calcium and phosphorus, which work together to build and sustain strong bones and teeth. Their high levels of vitamin C help immune function and protect cells from damage, while their vitamin A content supports healthy vision and immune responses. The vitamin K in this fruit is also important for blood clotting and bone metabolism. Tomatillos provide dietary fiber that promotes healthy digestion, gut health, and balanced blood sugar and cholesterol levels. This variety provides the body with potassium, regulating blood pressure and heart health, as well as manganese and magnesium, nutrients that reduce inflammation and encourage energy production.
Applications
Milpero tomatillos are widely used in Latin and Mexican cuisine and are primarily employed in salsas and sauces, notably Salsa Verde. This fruit can be served raw, fried, baked, or roasted to heighten the flavor. They are often dried, pickled, preserved in jams, or canned for later use. Discard husks and wash thoroughly before eating to remove the sappy substance underneath this covering. They may be cooked into mole sauces, stews, soups, omelets, enchiladas, burritos, tacos, shakshouka, and gazpacho. When raw, Milipero tomatillos are often chopped into salads with ingredients like red peppers, corn, watermelon, red onions, mangoes, kiwis, and cucumber. Milpero tomatillos also pair well with garlic, serrano peppers, limes, cilantro, cumin, oregano, basil, vinegar, olive oil, chimichurri, steak, fish, and mozzarella, cotija, and ricotta cheese. Refrigerate husked fruits in a paper bag for up to one month or two weeks if the husks have been removed. Whole, sliced, or puréed Milpero tomatillos can also be frozen for later use.
Ethnic/Cultural Info
Milpero tomatillos may be used to create Salsa Verde, a green sauce that became a staple of Mexican cuisine during the Aztec Empire. Aside from tomatillos, this sauce is made with onions, jalapeños, green chilis, limes, and cilantro. The Aztecs used it as a dip for corn tortillas, but when the Spanish conquistadors arrived in Mexico, they added vinegar and sugar to the sauce to make it more appealing to European taste buds. Salsa Verde is traditionally used on Mexican dishes like huevos rancheros and enchiladas.
Geography/History
Milpero tomatillos are native to Mexico and descendants of the tomatillo species that were developed as a crop by the Ancient Aztecs. Tomatillos may have been used as far back as 800 BC, making them one of the oldest members of the Solanaceae family. Milpero tomatillos can be found growing in warm climates and are sometimes sourced from the wild in their native regions. They are also sown in gardens and produced commercially. This variety is most popular within their native regions but may be sourced from farmers’ markets and specialty stores in the Southwest of the United States or purchased from seed to be grown in home gardens.
Hernandez brothers family farm…Milpero tomatillos are known for their compact size, measuring about 2.5 to 4 centimeters in diameter. These small fruits come wrapped in a parchment-like husk that can range in color from off-white to green or purple. Beneath the husk, their skin appears smooth and firm, often in variegated green and purple tones. Milpero tomatillos offer a dense, meaty flesh with a mildly sweet and less acidic flavor compared to larger tomatillo varieties.
El Rey Fresh Produce
201 Alisal St Salinas CA 93901
(831) 758-0225
Milpero Tomatillos from El Rey Fresh Produce…Milpero tomatillos are key in Latin and Mexican cooking, especially Salsa Verde, but their versatility shines. They can be eaten raw, fried, roasted, or baked, enhancing their flavor. Blend into sauces, salads, or soups, pairing well with garlic, cilantro, lime, cumin, and cotija cheese. Refrigerate in paper bags for up to a month with husks or freeze whole or puréed tomatillos for long-term use.
Portland Farmers Market At PSU
1803 SW Park Ave Portland OR 97201
Eloisa Organic Farm LLC…Milpero tomatillos are a variety within the tomatillo species, part of the nightshade family that includes tomatoes and eggplants, alongside potatoes. Native to Mexico and Central America, these fruits are often referred to by names like tomate Mexicano or Tomate Verde. Known for growing between rows of corn, their culinary role is celebrated in Latin American cuisine for their tangy flavor, often used in salsas, sauces, and traditional dishes.
From Gaytan Family Farm…Milpero tomatillos are a small variety of tomatillo that dates back to Ancient Aztec agriculture, with evidence of use as far back as 800 BC. These tomatillos grow in warm climates and are sourced both from the wild and through cultivation. They remain popular in their native Mexico but are also found in the Southwestern United States at farmers' markets, specialty stores, or as seeds for home gardening. They are among the oldest crops in the Solanaceae family.
Carranza Fruit Farm
Valley Center, CA
Milpero tomatillos are central to crafting Salsa Verde, a traditional green sauce tracing back to the Aztec Empire. It typically includes onions, jalapeños, green chilis, limes, and cilantro. The Aztecs enjoyed it as a tortilla dip, but Spanish colonizers adapted it with vinegar and sugar to suit European tastes. It is now widely used on dishes like huevos rancheros and enchiladas in Mexican cuisine.
Romeo Coleman
Carpenteria, CA
+18054317324 [email protected]
Milpero tomatillos are notably smaller than the traditional tomatillos, and their concentrated flavor makes them uniquely appealing. Their light green flesh is dense and meaty, with small white seeds along the edges. Underneath the dry, parchment-like husks, the smooth skin appears in shades of green or purple. Compared to larger tomatillos, they offer a less acidic, slightly sweeter taste, making them perfect for creating richly flavored dishes.
Northgate Gonzalez Market
Milpero tomatillos are a staple in Latin and Mexican cuisine, especially in dishes like Salsa Verde. They can be prepared raw, fried, baked, roasted, or even preserved through drying, pickling, or canning. Popular in salads, stews, and sauces, they pair well with ingredients such as garlic, serrano peppers, cilantro, or cheeses like cotija. To store, refrigerate husked fruits for up to a month or freeze them whole or puréed for extended use. Always wash thoroughly before use.
Onofre Farm
13213 S Ontario Ave, Ontario, CA
Milpero tomatillos, botanically known as Physalis ixocarpa, belong to the nightshade family, which includes tomatoes, potatoes, and eggplants. Their name derives from "milpa," the Spanish term for cornfield, as they traditionally grow between corn rows. Native to Mexico and Central America, they're also called Mexican husk tomatoes and are a staple in Latin American cuisines, prized for their culinary versatility.
Valley Center Growers Inc.
Escondido, CA
Milpero tomatillos are native to Mexico and trace their origins to the Ancient Aztecs, who cultivated them as early as 800 BC. These tomatillos are a part of the Solanaceae family, one of its oldest members. They thrive in warm climates and are often gathered from the wild or cultivated in gardens. While their popularity remains strongest in Mexico, they are also available at farmers’ markets and specialty stores in the U.S. Southwest.
Specialty Produce
1929 Hancock st. San Diego CA 92110
619 295 3172 [email protected]
Milpero tomatillos, key ingredients in Salsa Verde, connect to ancient Aztec culinary traditions. This green sauce, crafted with tomatillos, onions, jalapeños, green chilis, limes, and cilantro, was historically a dip for corn tortillas. After the Spanish conquistadors arrived, they modified the recipe by adding vinegar and sugar, tailoring it to European palates. Today, Salsa Verde remains a staple in Mexican dishes like enchiladas and huevos rancheros.