Salsa taquera (salsa with zucchini)
Learn how to create an authentic homemade salsa taquera (taco sauce) using our easy and delicious recipe. This salsa is full of fresh, vibrant flavors and is ideal for tacos, grilled vegetables, and other dishes. Add a Mexican flair to your meals with this recipe.
1.5 cups
Calories: 69kcal
Ingredients
- 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
Instructions
- 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.
Notes
Store in the refrigerator in a tightly covered glass jar.
Nutrition
Serving: 3tablespoons | Calories: 69kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 14mg | Potassium: 704mg | Fiber: 4g | Sugar: 8g | Vitamin A: 593IU | Vitamin C: 44mg | Calcium: 38mg | Iron: 1mg