About this recipe
This salsa taquera has a twist: zucchini! It’s smooth, spicy, and creamy-looking—so much that I thought it was made with avocado for years. If you’ve ever eaten tacos in Mexico City or Monterrey, you’ve probably had this green salsa without even realizing it had zucchini in it. It’s light, fresh, and the kind of salsa that makes you want to eat another taco just for the salsa.
Why will you love this recipe
- Creamy without avocado. Zucchini gives this salsa that silky, taco-stand texture without overpowering the flavor.
- Bright and spicy, but mellowed out by the zucchini’s creaminess. The heat from the chiles is mellowed by tomatillos and zucchini, making it craveable—not harsh.
- A sneaky way to add more veggies to your meals, a win-win!
- Just as good on tacos as it is on eggs, tostadas, grilled veggies, or even rice bowls. It can be used in quesadillas, tacos, enfrijoladas, flautas, and really anything you can think of. Please have a jar in your fridge and use it EVERYWHERE!
- Easy and fast. Ready in about 15 minutes with simple, pantry-friendly ingredients. Naturally vegan, gluten-free, and full of flavor.
Ingredients notes
- Tomatillos: Look for ones with tight husks and bright green skin.
- Zucchini: Choose small or medium ones; they’re sweeter and less watery.
- Serrano or jalapeño peppers: Serranos are spicier, so go with jalapeños if you want to tone it down.
- Garlic: A must.
- Cilantro: Add it at the end to keep it fresh and bright. Stems and all!
Chile Spiciness Calculator
How to make this salsa taquera with zucchini
- Toast the chiles in oil. Cut them in half and pan-fry in oil until lightly blistered. This brings out a deep, toasty flavor.
- Boil the zucchini and tomatillos. Cook until just soft, about 5 minutes. Drain and let cool slightly.
- Blend everything. Add the cooked zucchini, tomatillos, toasted chiles with the oil, a clove of garlic, cilantro, and salt to a blender. Blend until smooth. Adjust salt if needed.
Variations
- Add a squeeze of lime juice if you like your salsa tangier.
- Want it creamier? Toss in a chunk of ripe avocado.
- For smoky notes, use roasted tomatillos and garlic instead of boiled.
Home cook to home cook tips
- Don’t skip the oil from frying the chiles—it gives the salsa that authentic silky texture.
- Use a high-speed blender for the smoothest texture.
- Let it sit for at least 30 minutes after blending so the flavors can come together.
Storage and Reusability
- Refrigerator: Let the salsa cool completely, then store it in a glass jar with a tight-fitting lid. It keeps well in the fridge for 5 to 7 days.
- Flavor over time: This salsa actually gets better after a few hours as the flavors settle. If you can, make it ahead and let it rest.
- Re-stir before using: The oil may rise slightly as it sits. Just give it a quick stir or shake before serving.
- Freezing: While it can be frozen, the texture is best fresh. If you do freeze it, use it later for cooking (like simmering frijoles de olla or vegetables) rather than as a finishing salsa.
This is one of those sauces worth making on a Sunday and using all week — tacos one night, eggs the next, and whatever needs a little extra flavor after that.
What to Pair It With
This salsa taquera with zucchini is one of those sauces that quietly makes everything better. It’s especially good with:
- Classic tacos: Think tacos de papa (flautas de papa), mushroom tacos, tofu tacos, or any grilled veggie taco. It’s the kind of salsa taquera you’d expect to see in a taco stand squeeze bottle.
- Eggs: Spoon it over scrambled eggs, or fried eggs, even scrambled tofu will get a major flavor boost from this salsa.
- Enfrijoladas: Use it as a finishing salsa on top of enfrijoladas to add heat and freshness.
- Everyday bowls: It works beautifully on rice bowls, roasted vegetables, or even spooned over frijoles de olla (pot beans) when you want something quick but flavorful.
Salsa Taquera (Zucchini Taco Sauce)
Learn how to make a traditional salsa taquera with a twist—zucchini! This smooth, vibrant green salsa is perfect for tacos, quesadillas, grilled vegetables, and more. It’s spicy, tangy, and loaded with fresh ingredients.
Equipment
- small pot
- small frying pan
Ingredients
- 3 green jalapeño or serrano chiles or more to taste
- ¼ cup vegetable oil
- 1 medium zucchini chopped
- 5 tomatillos husked and washed
- 2 garlic cloves
- Salt to taste
- 1 handful fresh cilantro
Instructions
Fry the chiles
- Wash, dry, and slice the chiles in half lengthwise.
- Heat the oil in a frying pan over medium heat.
- Fry chiles for 3–5 minutes, until the skins are lightly browned.
- Remove from heat and set both the chiles and oil aside.
Boil the tomatillos and zucchini
- Bring a small pot of water to a boil.
- Add chopped zucchini and whole tomatillos.
- Boil for 5 minutes, until just softened but still holding their shape.
- Drain and let cool slightly.
Blend the salsa
- In a blender, combine the cooked zucchini, tomatillos, fried chiles, reserved oil, garlic, cilantro, and a big pinch of salt.
- Blend until completely smooth.
Notes
Storage Tips
Let the salsa cool completely, then store it in a glass jar with a tight lid in the refrigerator for up to 5–7 days. 💡 Home Cook Notes
For a milder salsa, use jalapeños and remove the seeds. For more tang, add a splash of lime juice before blending. This salsa is perfect over tacos, roasted veggies, rice bowls, or even with chips.
Let the salsa cool completely, then store it in a glass jar with a tight lid in the refrigerator for up to 5–7 days. 💡 Home Cook Notes
For a milder salsa, use jalapeños and remove the seeds. For more tang, add a splash of lime juice before blending. This salsa is perfect over tacos, roasted veggies, rice bowls, or even with chips.
Nutrition
Serving: 3tablespoonsCalories: 69kcalCarbohydrates: 13gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 14mgPotassium: 704mgFiber: 4gSugar: 8gVitamin A: 593IUVitamin C: 44mgCalcium: 38mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
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