Puebla Verde Tomatillo produces larger, more yellowish-green fruits than most tomatillo varieties, making it a standout choice for gardeners seeking high yields and distinctive flavor. This cultivar grows 4 feet tall and matures in just 70 days, thriving in full sun across hardiness zones 3 through 11. Starting seeds indoors 6 weeks before your last frost gets plants established quickly, rewarding you with abundant harvests of husked fruit perfect for authentic salsa verde.
Full Sun
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3-11
48in H x ?in W
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High
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The fruits from this variety are noticeably larger and more yellowish-green than standard tomatillos, giving you plenty to work with in the kitchen. Plants are genuinely easy to grow and prolific under normal conditions, delivering a long harvest season once they hit their stride. Chopped with onions, hot peppers, vinegar, salt, and cilantro, the fruit transforms into the vibrant green salsa you find at good Mexican restaurants.
This variety shines when chopped fresh for salsa verde alongside onions or scallions, hot peppers, vinegar, salt, and cilantro. The larger fruits and distinctive yellowish-green color make them particularly suited to fresh salsas and traditional Mexican preparations where the appearance and quantity of fruit matter.
No timeline data available yet for this variety.
Start seeds indoors 6 weeks before your last frost date. Transplant outdoor seedlings once the frost danger has passed and soil has warmed.
Transplant outdoors after the last frost has passed and soil temperatures have warmed. Space plants 30 inches apart with rows 36 inches apart.
Harvest tomatillos when the fruits fill out their papery husks and begin to turn yellowish-green, typically around 70 days from transplanting. Pick fruits as they mature throughout the long harvest season. The larger size of Puebla Verde fruits makes them easy to spot and handle at harvest time.
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