Description
This Fake Avocado Salsa, also known as Salsa Verde Taquera, offers a creamy and tangy green salsa alternative without using any avocado. Made with tomatillos and summer zucchini, it’s sautéed with aromatic onions, garlic, jalapeños, and serrano peppers, then blended to a smooth consistency. Perfect for tacos, chips, or as a fresh topping, this salsa is vibrant, flavorful, and easy to prepare.
Ingredients
Scale
Produce
- 4 large tomatillos (about 325 grams)
- 1 large summer zucchini (light green, about 310 grams / 11 ounces)
- ⅓ medium white onion
- 2 large garlic cloves
- 3 large jalapeños
- 2 serrano peppers
- ½ cup (packed) fresh cilantro
Pantry
- 5 tablespoons vegetable oil
- 1 ½ teaspoon chicken bouillon powder
Instructions
- Prep the veggies: Remove the husks from the tomatillos and rinse them thoroughly to remove any residue. Cut the zucchini (calabacita) into large chunks without peeling it. Trim the stems off the jalapeños and serrano peppers. Peel the garlic and cut the onion into large chunks to prepare for cooking.
- Cook the tomatillos and zucchini: Place the tomatillos and zucchini chunks into a medium saucepan and cover with water. Bring to a boil and let cook for about 10 minutes until the vegetables become soft to the touch. Once cooked, transfer them to a bowl and allow them to cool. Reserve some of the cooking water to adjust the salsa’s consistency later if needed.
- Sauté the aromatics: While the vegetables are cooking, heat the vegetable oil in a small skillet over medium heat. Add the onion, garlic, jalapeños, and serrano peppers to the skillet. Sauté them, stirring regularly, until the ingredients soften and develop a slight char, about 5 to 7 minutes. Remove from heat and let cool slightly.
- Blend it all together: In a blender, combine the cooked tomatillos, zucchini, sautéed onion, garlic, jalapeños, serrano peppers, chicken bouillon powder, fresh cilantro, and the oil from the skillet. Blend on high until smooth and creamy. If the salsa is too thick, add a few tablespoons of the reserved cooking water to achieve your preferred consistency.
- Adjust taste: Taste the salsa and add salt as needed to enhance the flavors, keeping in mind the chicken bouillon already adds some saltiness.
- Cool and store: Allow the salsa to cool completely to room temperature. Transfer it to an airtight container and refrigerate until ready to use. This recipe yields approximately 2 1/4 cups of salsa, suitable for about 9 servings.
Notes
- Be cautious not to use too much zucchini (calabacita), as it can make the salsa taste overly sweet and shift the flavor away from the traditional guacamole salsa profile.
- This salsa is great served chilled or at room temperature alongside tacos, grilled dishes, or as a dip.
- Adjust the number of jalapeños and serrano peppers to control the heat level according to your preference.
Keywords: Fake Avocado Salsa, Salsa Verde Taquera, Tomatillo Salsa, Mexican Salsa, Green Salsa, Zucchini Salsa, Authentic Mexican Sauce