Inventory, lb : 26.89
This item was last sold on : 03/24/17
The Milpero tomatillo is a miniaturized, berry-like relative of the tomatillo. It’s about half the size, around 1 to 1 ½ inches in diameter, and its flavor is more concentrated with a less intense acidity and slightly sweeter taste than the tomatillo. The fruit is firm with small pale seeds, and is covered by a parchment-like outer husk. Most varieties are green, though some can have a purple hue to their covering as well as the fruit itself. Milpero tomatillo plants are small, growing to an average of two or three feet tall and producing good yields of the little husked fruits that almost resemble a green cherry tomato.
The Milpero tomatillos are available year-round.
Milpero tomatillos are in the Solanaceae, or nightshade family, along with tomatoes. The Milpero tomatillo is a relative of the larger tomatillo, and is believed to be in the same genus, Physalis philadelphica, which also includes the cape gooseberry.
Milpero tomatillos are an excellent source of vitamin C, and are actually denser in minerals than their relative, tomatoes. Tomatillos are rich in dietary fiber, and have good amounts of vitamin A, vitamin K, niacin, potassium, manganese, and magnesium. They also contain unique antioxidant phytochemicals called withanolides, which have been studied for their anti-cancer and antibacterial roles.
Milpero Tomatillos are used widely in Latin and Mexican cuisine and are primarily used in salsas and sauces, notably Salsa Verde. They can be used raw, or roasted to heighten the flavor. Remove husk and wash thoroughly before use as there is a sappy substance underneath the covering. Refrigerate husked fruits in a paper bag up to one month, or up to two weeks if the husks have been removed. Whole, sliced or pureed fruits can also be frozen for later use.
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 in Mexico growing in between rows of corn. Tomatillos are a staple in Mexican and Central American cuisine, and are an essential ingredient for authentic Salsa Verde. They have even gained popularity in Southwestern United States.
The Milpero tomatillo is native to Central America and Mexico, and was developed as a crop by the Aztecs. Excavations in the Mexican state of Puebla have shown that tomatillos were being used as far back as 800 BC. Milpero tomatillos can be found growing in warmer climates, particularly where cornfields are abundant.
Restaurants currently purchasing this product as an ingredient for their menu.
|Hotel Palomar-Salt Box||San Diego CA||619-515-3003|
|Urge American Gastropub - RB||San Diego CA||858-673-8743|
Recipes that include Milpero Tomatillos. One is easiest, three is harder.
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