Mexicali Tomatillo grows the largest fruits in its species, a sprawling plant that produces husked green tomatoes with a distinctly tangy character perfect for salsa. Originally collected in 1986 at a truck stop in Mexicali, Mexico, this variety thrives in warm zones 9-11 and rewards patient gardeners with abundant harvests of oversized tomatillos. The fruits are notably large compared to other Physalis philadelphica varieties, making each plant extraordinarily productive for fresh market or preserving use.
—
Moderate
9-11
?in H x ?in W
—
Moderate
Hover over chart points for details
These are the largest tomatillos in the Native Seeds/SEARCH collection, a distinction earned through decades of careful selection since their 1986 discovery. The real intrigue lies in what you might find when you grow them: expect primarily the large green fruits you're after, but be prepared for the possibility of smaller purple tomatillos appearing alongside them, a quirk that speaks to the variety's complex genetics. The tangy flavor profile makes this particularly rewarding for fresh salsa preparation.
The large, tangy fruits make this tomatillo particularly suited to fresh salsa preparation, where both size and flavor intensity matter. The abundance of fruit from each plant lends itself well to preservation through canning, freezing, or drying for year-round use in Mexican and Southwestern cuisine.
No timeline data available yet for this variety.
Start seeds indoors 6-8 weeks before your last frost date, planting at a depth of 1/4 inch in warm soil maintained at 68-86 degrees Fahrenheit. Keep soil consistently moist until germination occurs. Thin seedlings to prevent overcrowding and promote sturdy growth.
Harden off seedlings over 7-10 days by gradually exposing them to outdoor conditions before transplanting. Move to the garden only after all frost danger has passed and soil has warmed significantly, as this is a frost-tender plant. Space plants at least 2-3 feet apart to accommodate their sprawling growth habit.
Harvest Mexicali Tomatillos when the fruits fill out their husks completely and the skin color shifts from green to a lighter, slightly yellow-tinged green, a sign of peak ripeness. The fruit should feel firm to slightly soft when gently squeezed. Pick fruits by gently twisting them from the stem or cutting them cleanly with a small knife. The papery husk will split naturally when the fruit reaches full maturity, making ripe fruits easy to identify.
Enter your ZIP code to see a personalized growing calendar for this plant.
“A long-time Native Seeds/SEARCH board member collected the original seeds in 1986 at a truck stop in Mexicali, Mexico, a humble origin point for what would become recognized as the largest tomatillo variety in their collection. The circumstances of this discovery, in such an everyday location, speak to how important food varieties persist in rural communities and informal seed networks. Over decades of cultivation and careful observation, the size advantage of these plants became increasingly apparent, setting them apart from other tomatillo varieties and warranting their preservation and distribution through the seed saving movement.”