Yeah, canned only, sorry! But boxed or canned green salsa is ok, given the lack of choice, and you can make do with canned. More importantly, frankly, fresh salsas without tomatillos are quite good, so it's not a major problem. For anyone wanting real Mexican food, I'd suggest first focusing on getting a good cookbook (or several) that teaches things like how to dry toast cumin, how to use good chiles like ancho, pasilla etc. (available online), or how to cook with the canned chipotles available here, since so much of good Mexican food relies on those kinds of varied, warm, amazingly complex and earthy flavors and not just stupidly blind heat. Mexican is definitely NOT just a quick mishmash of cheddar, japalen~o, canned beans and that kind of stuff. That's low end Tex-Mex fast food. (Not that there's anything wrong with that, but it is what it is, yummy but low-end grub.) The US market has definitely done a grotesque disservice to the complexity, nuance and sophistication which Mexican cuisine can achieve.