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Place the zucchini chunks and whole tomatillos into a medium pot. Add enough water to fully cover the vegetables. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until tender. The tomatillos will likely soften faster than the zucchini. Remove the tomatillos once tender (about 8-10 minutes). Continue cooking the zucchini for an additional 5 minutes, or until tender but not mushy. Drain and set aside.

While the zucchini and tomatillos are cooking, in a separate small saucepan, combine the peeled garlic cloves, diced onion, and stemmed and chopped serrano chilies. Add 1/2 cup of water and 1 teaspoon of salt. Bring to a simmer over medium heat and cook until the vegetables are softened and slightly caramelized, and most of the water has evaporated, about 10-12 minutes.

Transfer the cooked zucchini, tomatillos, and the caramelized onion, garlic, and serrano chilies (along with any remaining cooking liquid from the saucepan) into a blender. Blend on high until the mixture is smooth and creamy.

Add the finely chopped fresh cilantro to the blender. Blend again until the cilantro is fully incorporated and the salsa achieves a consistent, creamy, light green color and texture. Taste and adjust salt if needed.

Pour the finished Salsa Falsa into a serving bowl. Serve immediately with tortilla chips, or refrigerate for later use. Enjoy the creamy texture and spicy flavor!


Place the zucchini chunks and whole tomatillos into a medium pot. Add enough water to fully cover the vegetables. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until tender. The tomatillos will likely soften faster than the zucchini. Remove the tomatillos once tender (about 8-10 minutes). Continue cooking the zucchini for an additional 5 minutes, or until tender but not mushy. Drain and set aside.

While the zucchini and tomatillos are cooking, in a separate small saucepan, combine the peeled garlic cloves, diced onion, and stemmed and chopped serrano chilies. Add 1/2 cup of water and 1 teaspoon of salt. Bring to a simmer over medium heat and cook until the vegetables are softened and slightly caramelized, and most of the water has evaporated, about 10-12 minutes.

Transfer the cooked zucchini, tomatillos, and the caramelized onion, garlic, and serrano chilies (along with any remaining cooking liquid from the saucepan) into a blender. Blend on high until the mixture is smooth and creamy.

Add the finely chopped fresh cilantro to the blender. Blend again until the cilantro is fully incorporated and the salsa achieves a consistent, creamy, light green color and texture. Taste and adjust salt if needed.

Pour the finished Salsa Falsa into a serving bowl. Serve immediately with tortilla chips, or refrigerate for later use. Enjoy the creamy texture and spicy flavor!
