All Tomatillo formats in one page

Tomatillo: Bulk Ingredients

We supply bulk Tomatillo ingredients for food manufacturing through a network of leading processors. This page covers the available format for Tomatillo — Puree — with buyer-friendly guidance on specs, applications, and packaging.

Available formats
Puree
Programs
Conventional & Organic options*
Use cases
Sauces • Dressings • Ready Meals • Culinary

*Availability depends on the specific item, crop year, origin, and processor program.

Tomatillo product hero image

Tomatillo product overview

Tomatillo puree delivers a bright, tangy, green-forward character that performs well as a base in savory systems. Manufacturers often choose puree for its body and consistency in processes like cooking, blending, and hot-fill (as applicable), and for easy dosing into salsa verde, sauces, and prepared foods.

Available formats

Puree

Whole vegetable processed into a smooth ingredient. Some programs offer controlled particle size for consistent mouthfeel.

What buyers specify

  • Solids / Brix target and pH
  • Particle size / sieve spec (if needed)
  • Seed/skin inclusion expectations
  • Color and flavor (green intensity, tang, aroma)
  • Heat treatment (as applicable)

Typical applications

  • Salsa verde and green sauces
  • Dips, dressings, and marinades
  • Ready meals and culinary bases
  • Soups and savory blends
  • Co-pack / foodservice sauce production

Typical specifications (what to ask for)

Specs vary by supplier program; this checklist helps your team align quickly.

ParameterHow it’s typically specified
Solids (°Brix or total solids)Target range set by application and process needs
pH / acidityTarget range based on formulation and thermal process
Particle sizeSieve / grind spec for mouthfeel and pumpability
Color / flavorSensory profile for green color, tang, and aroma
MicrobiologyLimits per intended use and customer QA requirements
CertificationsUSDA Organic / Kosher / others upon request (where available)
PackagingDrums / totes depending on supplier
StorageAmbient/chilled/frozen depending on heat treatment and program

Applications

Common application paths for Tomatillo puree include:

  • Sauces: salsa verde, green enchilada sauce, simmer sauces, cooking sauces
  • Dressings & dips: creamy dressings, dips, spreads, and flavor bases
  • Prepared foods: ready meals, meal kits, soups, stews, and fillings
  • Foodservice: batch sauce production, co-pack blends, and culinary bases

Tip: If you share your process (hot-fill, retort, refrigerated, frozen) and target pH, we can recommend a buyer-friendly spec outline for puree solids, grind, and microbiology.

Packaging & storage guidance

Packaging: Drums and totes are common for purees. Pallet configuration and liners vary by processor program.

Storage: Programs may be ambient, chilled, or frozen depending on heat treatment, preservative system (if any), and supplier requirements.

Documentation: COA and supporting quality documents are typically available. If you need USDA Organic, Kosher, allergen statements, or additional testing, mention it in your inquiry.

Traceability: Industrial programs often include lot IDs and origin information; requirements vary by supplier.

Related products

If you’re building blends or multi-ingredient programs, these are commonly sourced alongside Tomatillo: