Fake Avocado Salsa (Salsa Verde Taquera) Recipe
This Fake Avocado Salsa, also known as Salsa Verde Taquera, is a delicious and vibrant green salsa that mimics the creaminess of avocado using cooked zucchini and tomatillos. Blended with sautéed jalapenos, serranos, onion, garlic, and fresh cilantro, this salsa has a smooth texture and a perfect balance of tangy, spicy, and fresh flavors. Ideal for tacos, dipping, or as a flavorful condiment, it offers a fresh twist on traditional salsa verde without using any avocado.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1/4 cups (about 9 servings) 1x
- Category: Sauce/Salsa
- Method: Stovetop
- Cuisine: Mexican
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 jalapeños
- 2 serrano peppers
- ½ cup (packed) fresh cilantro
Other Ingredients
- 5 tablespoons vegetable oil
- 1 ½ teaspoon chicken bouillon powder
Instructions
- Prep the veggies: Remove the husks from the tomatillos and rinse them well. Cut the zucchini into large chunks; there’s no need to peel it. Remove the stems from the jalapeños and serrano peppers. Peel the garlic cloves and chop the white onion into large pieces.
- 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 or until both are soft. Drain and transfer the vegetables to a plate or bowl to cool. Reserve some cooking water in case it’s needed later for blending.
- Sauté the aromatics: While the tomatillos and zucchini cook, heat the vegetable oil in a small skillet over medium heat. Add the white onion, garlic, jalapeños, and serrano peppers. Cook, stirring frequently, until softened and slightly charred, about 5 to 7 minutes. Allow to cool slightly.
- Blend it all together: In a blender, combine the cooked tomatillos, zucchini, the sautéed onion, garlic, jalapeños, serranos, chicken bouillon powder, fresh cilantro, and the oil from the pan. Blend until completely smooth. Add a few tablespoons of the reserved cooking water if needed to adjust to your preferred consistency.
- Taste and season: Taste the salsa and add salt if needed to enhance the flavors.
- Cool and store: Allow the salsa to cool to room temperature, then transfer to an airtight container. Refrigerate until ready to use. This recipe yields approximately 2 1/4 cups of salsa, enough for about 9 servings.
Notes
- Use zucchini sparingly; too much can make the salsa sweet and alter the intended flavor profile that mimics traditional avocado salsa.
- The chicken bouillon powder adds a savory depth, but you can adjust or omit it if you prefer a vegetarian version.
- To make the salsa spicier or milder, adjust the amount of jalapeños and serranos according to your heat preference.
- Store salsa in the refrigerator and consume within 3-5 days for optimal freshness.
Keywords: Fake Avocado Salsa, Salsa Verde Taquera, Mexican Salsa, Green Salsa, Tomatillo Salsa, Zucchini Salsa, Spicy Salsa, Salsa Recipe, Taco Salsa