This is the recipe for the famous salsa taquera with a special ingredient: zucchini! You can find this zucchini salsa in many taquerias in Mexico, and I must confess that I thought the salsa was made with avocado for many years.
About this recipe
Mexican salsa is an essential element in Mexican cuisine. I think there is no wrong recipe for Mexican salsa; they all have their charm. Its spicy flavor and smooth texture make it the perfect complement to any dish.
But what if we add a touch of freshness and nutrition with zucchini? Discover how to prepare a delicious salsa taquera with zucchini and give your meals a twist!
Ingredients of the taquera sauce
Tomatillos. Choose firm, shiny tomatillos, with the outer papery husk attached and light in color. Fruits should be vibrant green and show no signs of discoloration, spots, or mold.
Tomatillos are an excellent source of vitamins and minerals. They contain vitamin C, K, niacin, potassium, manganese, and fiber. They are low in calories and contain antioxidants, which benefit eye health.
Zucchini. When selecting zucchini, look for those that are small to medium in size, with firm, smooth, shiny skin. Larger zucchini may be more fibrous and have less flavor.
Zucchini is very low in calories but rich in nutrients. They contain vitamins A, C, K, and minerals such as potassium and magnesium. They are also a good source of fiber.
Serrano or jalapeño peppers. When selecting serrano or jalapeño peppers, look for those with firm, shiny skin. They should be heavy for their size and have no stains, wrinkles, or discoloration.
Both chili peppers are an excellent source of vitamin C, vitamin A, and potassium. They also contain capsaicin, a compound that can help increase metabolism and promote weight loss.
Garlic. When choosing garlic, look for heads that are heavy for their size, with compact and firm cloves. The skin should be dry and brittle to the touch and show no signs of mold or sprouting.
Garlic is an excellent source of vitamin C and B6, manganese, selenium, and other minerals. It has antioxidant, anti-inflammatory, and antibacterial properties.
Cilantro. When selecting cilantro, look for bright green leaves with no signs of wilting or brown spots. Stems should be firm, and roots should be white and strong.
Cilantro is rich in vitamin A, vitamin C, and vitamin K and contains a small amount of minerals such as calcium, potassium, manganese, and iron. It has also been shown to have antimicrobial and antioxidant properties.
How to make the sauce with zucchini
Fry the chiles in oil: Wash the serrano or jalapeño peppers with water, dry them, and cut them in half along the long side. Heat a skillet over medium heat and add a quarter cup of vegetable oil.
Fry the chiles until the skin is lightly toasted. This should take about 3-5 minutes.
Remove the chiles from the pan and place them on a plate, saving the oil. Set aside the chiles and vegetable oil.
Cook the zucchini and tomatillos for 5 minutes in boiling water. Fill a small pot with water and bring the water to a boil over medium-high heat. While the water is heating, wash the zucchini and tomatillos and cut them into medium pieces.
Once the water is boiling, add the zucchini and tomatillos and cook for 5 minutes. The tomatillos should be light green but should maintain their shape.
Drain the cooked vegetables in a colander and let them cool slightly before proceeding to the next step.
Blend with everything. Place the cooked vegetables, the fried chiles with the oil, garlic, and cilantro (to taste), and a good pinch of salt in a blender. Blend quickly until all ingredients are well blended and you have a smooth sauce.
How to serve the taquera sauce
This salsa taquera can be served over any dish you can think of. I grew up in Monterrey, N.L., and in Mexico City, where you can find this sauce in any taqueria. It can be used in quesadillas, tacos, enfrijoladas, flautas, really, in anything you can think of.
How to store the sauce?
Let the sauce cool to room temperature after making it. I do not recommend putting the hot sauce directly in the refrigerator.
Once the sauce has cooled, transfer it to a glass container with a lid. I use jars. The container should be clean and dry to avoid contamination. Taco sauce can usually be stored in the refrigerator for 5 to 7 days.
Other Mexican salsa recipes
- Authentic green sauce
- Molcajete sauce
- Red sauce with two ingredients
- Chiles toreados
- Salsa verde in two ways
- Mango and habanero sauce
- Tlaquepaque Sauce
- Chili de arbol sauce
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Salsa taquera (salsa with zucchini)
- 1 small pot
- 1 small frying pan
- 1 blender
- 3 green jalapeño or serrano chiles or more to taste
- 1/4 cup vegetable oil
- 1 medium zucchini
- 5 tomatillos peeled and washed
- 2 cloves of garlic
- 1 salt
- 1 bunch of cilantro
- Fry the chiles in oil: Wash the serrano or jalapeño chiles with water, dry, and cut the long part in half. Heat a skillet over medium heat and add a quarter cup of vegetable oil.
- Fry the chiles until the skin is lightly browned. This should take around 3-5 minutes.
- Remove the chiles from the pan and place them on a plate, save the oil. Set aside the chiles and vegetable oil.
- Cook the zucchini and tomatillos for 5 min in boiling water. Fill a small pot with water and bring the water to a boil over medium-high heat. While the water is heating, wash the zucchini and tomatillos and cut them into medium pieces.
- Once the water is boiling, add the zucchini and tomatillos and let them cook for 5 minutes. The tomatillos should be light green, but they should hold their shape.
- Drain the cooked vegetables in a colander and allow them to cool slightly before moving on to the next step.
- Blend with everything. Place the cooked vegetables, the fried chiles with the oil, garlic and cilantro (to taste) and a good pinch of salt in a blender. Blend on high speed until all ingredients are well mixed and you have a smooth sauce.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.