Substitute for Tomatillo: 3 Tart Cooking Alternatives
The best substitute for tomatillo is Green Tomatoes (unripe) at a 1:1 ratio. It works best for salsa verde, sauces, frying. There are 2 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Green Tomatoes (unripe)
1:1
Tart and firm like tomatillos. The closest substitute for texture and acidity. Add a squeeze of lime juice for brightness.
What are the other substitutes for tomatillo?
Canned Tomatillos
1 can per 1 lb fresh
Pre-cooked and softer than fresh. Drain before using. Available in most Mexican food aisles year-round.
Gooseberries
1:1
Related to tomatillos with a similar tart flavor. Available at farmers markets in summer. Best used in raw salsas.
What should you know before substituting tomatillo?
Remove the papery husk and wash off the sticky residue before using tomatillos. Roasting or charring tomatillos mellows their tartness and adds a smoky depth that is essential for the best salsa verde.
How do you substitute tomatillo in a recipe?
A small, green fruit wrapped in a papery husk with a bright, tart, citrusy flavor. Essential in Mexican green salsas (salsa verde), enchilada sauce, and pozole. Used both raw and roasted.
The best substitute for tomatillo depends on what role it plays in your recipe. Our top recommendation is Green Tomatoes (unripe) (1:1), which works well for salsa verde, sauces, frying.
If you need a different option, Canned Tomatillos (1 can per 1 lb fresh) is another reliable choice. Pre-cooked and softer than fresh. Drain before using. Available in most Mexican food aisles year-round.
When substituting tomatillo, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What can I use instead of tomatillos for salsa verde?
Unripe green tomatoes are the best substitute at a 1:1 ratio. They share tomatillo's firm texture and tartness. Add a squeeze of lime juice and a pinch of cumin for the closest flavor match.
Are tomatillos just green tomatoes?
No. Tomatillos are a different species than tomatoes. They have a papery husk, are always green when ripe, and have a distinctly tart, citrusy flavor unlike green (unripe) tomatoes.