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
- Bright and spicy, but mellowed out by the zucchini’s creaminess. It taste good with any type of taco or quesadilla.
- 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!
- Made with 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.
Salsa Taquera (Zucchini Taco Sauce)
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
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
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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