Miltomate Vallisto Tomatillo Seeds

Physalis ixocarpa. Miltomate Vallisto is a very rare tomatillo variety that is disease-resistant. The plant is loaded with irresistibly sweet, bright lemon-yellow fruits. Each 1-1.5″ translucent gem bursts with flavour, making it perfect for fresh salsas, sauces, and culinary creations. Unlike other tomatillos, these plants stay manageable at 31-36″ tall, making them ideal for container growing or small garden spaces.

I found this variety in the Seed Savers Exchange Yearbook. It was grown out as part of a preservation project and stands out as a must-have for heirloom lovers. With no signs of disease or insect damage, this vigorous and productive plant ensures a rewarding harvest.

More than one plant is recommended for pollination.

Here are a few methods for preserving tomatillos through canning, pickling, and freezing:

1. Canned Tomatillo Salsa

Ingredients:

4 cups tomatillos, husked and chopped
1 cup onions, chopped
2-3 jalapeño peppers, chopped (adjust to taste)
1 cup cilantro, chopped
1/4 cup lime juice
2 teaspoons salt
1/2 teaspoon ground cumin
Instructions:

Sterilize canning jars and lids.
In a large pot, combine tomatillos, onions, jalapeños, cilantro, lime juice, salt, and cumin.
Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes.
Fill sterilized jars with the salsa, leaving 1/2 inch of headspace.
Wipe the rims of the jars, place lids on, and screw on the metal bands.
Process in a boiling water bath for 15-20 minutes.
Allow to cool and store in a cool, dark place.

2. Pickled Tomatillos

Ingredients:

4 cups tomatillos, husked and quartered
2 cups vinegar (white or apple cider)
1 cup water
1 tablespoon salt
1 teaspoon sugar
1 teaspoon cumin seeds (optional)
2 cloves garlic, sliced
Fresh herbs (like thyme or dill) for flavor (optional)
Instructions:

Sterilize canning jars and lids.
In a saucepan, combine vinegar, water, salt, sugar, cumin seeds, and garlic. Bring to a boil.
Pack tomatillos into sterilized jars, adding herbs if desired.
Pour the hot pickling liquid over the tomatillos, leaving 1/2 inch of headspace.
Wipe the rims of the jars, place lids on, and screw on the metal bands.
Process in a boiling water bath for 15-20 minutes.
Allow to cool and store in a cool, dark place.

3. Freezing Tomatillos

Instructions:

Husk and rinse tomatillos. Cut them in half or leave whole.
Blanch tomatillos in boiling water for 2-3 minutes, then transfer to an ice bath to cool quickly.
Drain and pat dry, then place tomatillos in a single layer on a baking sheet.
Freeze until solid, then transfer to freezer bags or containers.
Label and store in the freezer for up to 6-12 months.

4. Tomatillo Chutney

Ingredients:

3 cups tomatillos, husked and chopped
1 cup onions, finely chopped
1 cup apple cider vinegar
1 cup sugar
1 teaspoon mustard seeds
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Instructions:

In a large pot, combine all ingredients and bring to a boil.
Reduce heat and simmer for about 30 minutes, stirring occasionally, until thickened.
Pour the hot chutney into sterilized jars, leaving 1/2 inch of headspace.
Wipe the rims, seal with lids, and process in a boiling water bath for 10-15 minutes.
Cool and store in a cool, dark place.
These methods will help you preserve the vibrant flavor of tomatillos for future use!

These rare heirloom tomatillo seeds are sourced directly from Garden Faerie Botanicals, located in the heart of British Columbia, Canada. The collection includes heirloom and heritage varieties, all organically grown without chemicals.