Description
This Fake Avocado Salsa, also known as Salsa Verde Taquera, is a delicious and creamy salsa made without avocado. It combines cooked tomatillos and zucchini with sautéed onions, garlic, and peppers, resulting in a smooth, flavorful green salsa perfect for tacos and other Mexican dishes.
Ingredients
Scale
Vegetables
- 4 large tomatillos (about 325 grams)
- 1 large summer zucchini (light green preferably) – about 310 grams (11 ounces)
- ⅓ medium white onion
- 2 large garlic cloves
- 3 large jalapenos
- 2 serrano peppers
- ½ cup (packed) fresh cilantro
Other Ingredients
- 5 Tablespoons vegetable oil
- 1 ½ teaspoons chicken bouillon powder
Instructions
- Prep the Veggies: Remove the husks from the tomatillos and rinse them well. Cut the zucchini into large chunks (no need to peel). Cut off the stems from the jalapeños and serranos. Peel the garlic and chop the onion into large pieces to prepare for cooking.
- Cook the Tomatillos and Zucchini: Place the tomatillos and zucchini in a medium saucepan and cover with water. Bring to a boil and cook for about 10 minutes until both vegetables are soft. Transfer the cooked veggies to a plate or bowl and let them cool. Reserve some of the cooking water if needed for blending.
- Sauté the Aromatics: While the veggies cook, heat the vegetable oil in a small skillet over medium heat. Add the onion, garlic, jalapeños, and serranos. Cook, stirring frequently, until softened and slightly charred, about 5 to 7 minutes. Allow to cool slightly before blending.
- Blend it All Together: In a blender, combine the cooked tomatillos, zucchini, sautéed onion, garlic, jalapeños, serranos, chicken bouillon powder, cilantro, and the oil from the pan. Blend until completely smooth. Add a few tablespoons of reserved cooking water as needed to achieve desired consistency.
- Taste and Adjust Seasoning: Taste the salsa and add salt if needed to enhance the flavor.
- Cool and Store: Allow the salsa to cool to room temperature, then transfer it to an airtight container. Refrigerate until ready to use. The recipe yields about 2 1/4 cups of salsa, enough for 9 servings.
Notes
- Avoid using too much zucchini (calabacita) to prevent the salsa from becoming too sweet and losing its guacamole salsa flavor.
- If a smoother texture is desired, blend longer and add reserved cooking water gradually to adjust consistency.
- This salsa stores well in the refrigerator for up to 5 days.
Keywords: Fake Avocado Salsa, Salsa Verde Taquera, Mexican salsa, green salsa, tomatillo salsa, zucchini salsa, no avocado salsa