What is the best substitute for tomatillos?

The best substitute is green tomatoes + a squeeze of lime juice, used 1:1. They have similar firmness and tartness, and the lime compensates for tomatillos' bright citrusy flavor. Canned tomatillos are a perfect 1:1 swap if available.

Can I use green tomatoes instead of tomatillos?

Yes — unripe green tomatoes are the closest fresh substitute for tomatillos. Use them 1:1 and add lime juice to replicate the tartness. They work best in cooked applications like salsa verde, soups, and stews. The flavor is less citrusy but the texture is nearly identical.

Are tomatillos the same as green tomatoes?

No. Despite the name, tomatillos are more closely related to gooseberries than tomatoes. They have a distinctly tart, citrusy, herbal flavor that green tomatoes don't fully replicate. Green tomatoes are milder and less tangy — add lime juice to bridge the gap.

What can I substitute for tomatillos in salsa verde?

For salsa verde, the best substitutes are green tomatoes + lime juice (1:1), canned tomatillos (1:1, drain before using), or gooseberries (1:1) if you can find them. Avoid green bell peppers for salsa — they're too mild and lack the tartness salsa verde needs.

Can I skip tomatillos in a recipe?

It depends on the recipe. In salsa verde or enchiladas verdes, tomatillos are the primary flavor — skipping them changes the dish significantly. In soups and stews, you can substitute green tomatoes + lime juice without much noticeable difference.

Substitute for Tomatillos

Tomatillos

The best tomatillo substitutes are green tomatoes with lime juice (1:1, best for fresh and cooked uses), canned tomatillos (perfect 1:1 swap), and gooseberries (1:1, surprisingly close in tartness). For salsa verde specifically, green tomatoes + lime is the closest fresh option. For pozole or soups, canned tomatillos are ideal — include the liquid from the can.

Need exact measurements? Use the substitution calculator

Quick Substitution Guide

Green tomatoes + lime juice — 1:1, best overall fresh substitute
Canned tomatillos — 1:1, perfect for cooked dishes and soups
Gooseberries — 1:1, closest in tartness and flavor
Salsa verde (jar) — 1:1, use for sauces and enchiladas
Green bell peppers + lime — ¾:1, milder, use in cooked dishes only
Green enchilada sauce — 1:1, pre-seasoned, good for sauces
Cape gooseberries — 1:1, sweet-tart, best for fresh use
Green grapes + lime — 1:1, emergency option only
Sorrel — 1:1, lemony, cooked dishes only
Tamarind paste + water — 2 tbsp per cup, for tang only

Flavor profile: Tart, citrusy, slightly herbal green fruit with a bright acidity — the backbone of salsa verde.

What Are Tomatillos?

Tomatillos are small, round green fruits encased in a papery husk. Despite their name, they're more closely related to gooseberries than tomatoes. They have a distinctive tart, bright, citrusy flavor that's essential to Mexican green sauces (salsa verde), chilaquiles verdes, enchiladas verdes, and many soups. They can be used raw (sharply tart) or roasted/boiled (mellower, sweeter).

Where to Find It

Widely available in the produce section of most US grocery stores, especially in areas with Mexican communities. Look for firm, bright green fruits with tight, dry husks. They keep for 2–3 weeks refrigerated. Canned tomatillos are also available in the Hispanic foods aisle.

Best Substitutes

#1 Best Match

1:1 green tomatoes + 1 tbsp lime juice per pound

Green tomatoes + squeeze of lime juice

Less tart and missing the distinctive bright, citrusy flavor — the lime helps compensate

Unripe green tomatoes are the best substitute. They have a similar firmness and some tartness, though the flavor is different. Add extra lime juice.

1:1 tomatoes + lime juice to taste

Unripe Roma tomatoes + lime juice + pinch of sugar

Milder tartness, less herbal complexity, but the texture works well in cooked sauces

Choose the firmest, greenest tomatoes you can find. This works better in cooked applications (sauces, stews) than raw ones.

1:1

Gooseberries (if available)

Surprisingly close in tartness and flavor — actually a botanical relative of tomatillos

Cape gooseberries or regular gooseberries share the bright, tart quality of tomatillos. Seasonal and hard to find, but an excellent match when available.

Step 1

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What are you making with tomatillos?

Select your recipe and we'll show the best substitute for it.

Tomatillo Substitute Comparison

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fresh use

		Best Used For		Prep Notes
Green tomatoes + lime	★★★★★	salsa sauce	`1:1`	Dice and add lime juice
Canned tomatillos	★★★★★	all uses	`1:1`	Direct replacement
Gooseberries	★★★★☆	salsa sauce	`1:1`	Tart, similar tang
Salsa verde (jar)	★★★★☆	sauce soup	`1:1`	Add water to thin
Cape gooseberries	★★★★☆	fresh use	`1:1`	Sweet-tart
Green bell peppers + citrus	★★★☆☆	cooked dishes	`3:4`	Milder flavor
Green enchilada sauce	★★★☆☆	sauce	`1:1`	Pre-seasoned
Tamarind paste + water	★★★☆☆	sauce	`2 tbsp per cup`	For tang only
Sorrel	★★★☆☆	cooked dishes	`1:1`	Lemony flavor
Green grapes + lime	★★☆☆☆	salsa	`1:1`	Emergency option

How to replace tomatillos in salsa verde

For salsa verde, the closest swap is canned tomatillos used 1:1 — they're already cooked and bring the right tartness. If you only have fresh green tomatoes, use them at a 1:1 ratio and add an extra squeeze of lime plus a pinch of sugar to mimic that bright, citrusy tang. Roast or simmer the substitutes the same way you would tomatillos so the flavors mellow and meld with the chiles, garlic, and cilantro.

How to replace tomatillos in soups and stews

In cooked applications like pozole verde or chile verde, body and acidity matter more than that raw tomatillo bite. Canned tomatillos are again the best 1:1 swap. Green tomatoes plus lime juice work well too — simmer a little longer so they break down. In a pinch, a mix of green bell peppers and a splash of lime or white vinegar gives you the green color and acidity, though the flavor will be noticeably milder.

Can you use green tomatoes instead of tomatillos?

Yes — unripe green tomatoes are the most reliable fresh substitute for tomatillos. Use them 1:1 by weight and add about 1 tablespoon of lime juice per pound to make up for the missing tartness. The texture is very similar, but the flavor is sweeter and less herbal, so a small pinch of sugar or extra cilantro helps the swap taste closer to authentic salsa verde or green sauces.

Frequently Asked Questions

Tomatillo Substitutes by Country (UK, Australia, Ireland & More)

If you're outside the US, tomatillos are even harder to find. Here are the best locally available substitutes by country:

United Kingdom: Green gooseberries are available at most UK supermarkets (Tesco, Sainsbury's, Waitrose) from June–August and are the closest match in tartness. Outside of season, use green tomatoes + lime juice (1:1). Cape gooseberries (physalis) are stocked year-round at M&S and work well in cooked dishes.

Australia: Green tomatoes are widely available at Woolworths and Coles. Use 1:1 with a squeeze of lime. Canned tomatillos are stocked at Harris Farm, select IGA stores, and online at Amazon Australia. Green gooseberries appear at specialty grocers in season.

Ireland: Physalis (cape gooseberries) are the most available substitute — sold at Dunnes Stores and SuperValu. Green tomatoes can be found at farmers markets. Some Asian grocery stores in Dublin stock canned tomatillos.

Canada: Canned tomatillos are available at most major grocery chains including Sobeys, Metro, and PC brand at Loblaws. Fresh tomatillos are seasonal at Latin grocery stores in major cities.

New Zealand: Green tomatoes + lime juice is the most practical substitute. Select New World and Countdown stores carry physalis. Canned tomatillos available at specialty import stores.

Quick Answer: The Best Tomatillo Substitute

The single best tomatillo substitute is unripe green tomatoes combined with fresh lime juice, used in a 1:1 ratio. This works because green tomatoes share tomatillos' firm texture and mild tartness; the lime juice approximates tomatillos' bright citrusy acidity. For anyone who cannot find green tomatoes, canned tomatillos are a perfect 1:1 swap and are widely available in the Hispanic foods aisle of US grocery stores. Gooseberries are the closest botanical substitute — tomatillos and gooseberries are in the same plant family (Physalis) — and work especially well in fresh salsas where tartness is the primary flavor.

For salsa verde specifically: green tomatoes + lime (1:1), drain excess liquid before blending.

For pozole: canned tomatillos (1:1), use the liquid too.

For enchiladas verdes: jarred salsa verde (1:1), thin with broth.

Salsa Verde Without Tomatillos (Green Tomato Recipe)

If tomatillos aren't available, this green tomato version gets genuinely close — the roasting builds the depth that tomatillos bring naturally.

Makes about 2 cups

Prep 10 min · Cook 12 min

Ingredients

1 lb green tomatoes, halved
2 serrano chiles (or 1 jalapeño for milder)
¼ white onion
2 garlic cloves, unpeeled
½ cup fresh cilantro, packed
2 tbsp fresh lime juice
1 tsp salt

Method

Heat the broiler. Arrange the green tomatoes cut side down, chiles, onion, and unpeeled garlic on a foil-lined sheet.
Broil 8–12 minutes until blistered and charred in spots, turning the chiles once. The char is what replaces tomatillo depth — don't stop early.
Slip the garlic out of its skins. Let everything cool 5 minutes.
Blend with the cilantro, lime juice, and salt until mostly smooth but still slightly textured.
Taste and add lime — green tomatoes are less tart than tomatillos and usually need more acid than you'd expect.

Keeps 5 days refrigerated. The flavor improves after a few hours.