Salsa Falsa (No-Avocado Guacamole)

Ingredients

• 2 zucchini (cut into big lumpy chunks)
• 0.5 white onion (sliced for caramelizing)
• 3 garlic cloves (peeled)
• 2 serrano chiles (stems removed)
• 0.25 cup vegetable oil (for frying and emulsifying)
• salt (to taste)
• 0.5 bunch fresh cilantro (chopped)

Steps

1. 1

   Prep the vegetables by cutting the zucchini into large, lumpy chunks. Peel the garlic and slice the onions.

2. 2

   Heat oil in a large skillet over medium-high heat. Add the zucchini chunks, sliced onions, garlic cloves, and whole serrano chiles.

3. 3

   Cook the vegetables, flipping occasionally, until they are caramelized and tender but not 'sloppy' or mushy. This should take about 10-15 minutes.

4. 4

   Remove the stems from the cooked serrano chiles.

5. 5

   Transfer the caramelized onions, garlic, serrano chiles, and zucchini into a blender.

6. 6

   Add a handful of fresh chopped cilantro and a pinch of salt to the blender.

7. 7

   Blend the mixture until it reaches a smooth, creamy consistency that resembles mashed avocado.

8. 8

   Taste and adjust seasoning with more salt if necessary. Serve immediately with chips or on tacos.

Notes

The key to this recipe is the emulsification of the oil used during frying with the moisture in the zucchini, which creates the 'avocado' creaminess. Ensure the zucchini is cooked through but still holds some structure.

Nutrition per serving

• salsa
• dip
• vegan
• vegetarian
• low-carb
• spicy
• taco topping
• zucchini