Salsa Falsa (Zucchini and Tomatillo Salsa)

Ingredients

• 300 g water (for boiling)
• 355 g tomatillos (whole, about 6–7 medium tomatillos)
• 130 g zucchini (cut into tomatillo-sized pieces, about 1 small zucchini)
• 150 g neutral oil (for frying)
• 175 g serrano chiles (stems removed, about 12–14 chiles)
• 125 g white onion (large dice, about ½ large onion)
• 70 g garlic (whole cloves peeled, about 12 cloves)
• 70 g cilantro (leaves and tender stems, about 1 small bunch)
• 10 g Diamond Crystal kosher salt

Steps

1. 1

   In a pot, add water, whole tomatillos, and zucchini pieces.

2. 2

   Cover the pot and cook over medium heat until the vegetables are tender, about 15 minutes.

3. 3

   Remove the vegetables from the water, discard the cooking liquid, and set the vegetables aside.

4. 4

   In a sauté pan, combine the neutral oil, stemmed serrano chiles, diced white onion, and peeled garlic cloves.

5. 5

   Turn the heat to medium and cook, stirring frequently, until everything is golden and tender, about 10 minutes.

6. 6

   Remove the pan from the heat and allow the mixture to cool to room temperature.

7. 7

   In a blender, combine the boiled tomatillos and zucchini with the fried oil and aromatics mixture, fresh cilantro, and kosher salt.

8. 8

   Purée on high speed until the salsa is super creamy and smooth.

9. 9

   Taste the salsa and adjust the seasoning with more salt if needed.

Notes

Yields approximately 3 cups. This is a great way to sneak vegetables into taco night and provides a very similar texture to creamy avocado salsa.

Nutrition per serving

• salsa
• condiment
• vegetarian
• vegan
• gluten-free
• spicy
• taco topping
• guacamole alternative