Salsa Taquera (Zucchini Taco Sauce)

A glass bowl of green soup with a wooden spoon sits on a beige plate. Behind it are two zucchinis, one sliced, and a green tomatillo—perfect ingredients for Calabacita salsa recipe inspiration. Fresh cilantro leaves rest in the foreground.

5 de 3 votos

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.

cups

Calories: 69kcal

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.

Nutrition

Course: Basics

Cuisine: Mexican

Diet: Vegan, Vegetarian

Keyword: mexican salsa, zucchini