Salsa Falsa (aka Guacasalsa)
Salsa Falsa (aka Guacasalsa)
Ingredients
- 2 zucchini, medium, cut into large, lumpy chunks
- 1 pound tomatillos, husks removed, rinsed
- 4 garlic cloves, peeled
- 1/2 yellow onion, diced
- 3 serrano chilies, stemmed and chopped (adjust to taste)
- 1 teaspoon salt, plus more to taste
- 1/2 cup fresh cilantro, finely chopped
- 4 cups water, as needed for cooking
Instructions
- 1
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.
⏱️ 15 min
- 2
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.
⏱️ 12 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 3 min
- 5
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!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Salsa Falsa (aka Guacasalsa)
Ingredients
- 2 zucchini, medium, cut into large, lumpy chunks
- 1 pound tomatillos, husks removed, rinsed
- 4 garlic cloves, peeled
- 1/2 yellow onion, diced
- 3 serrano chilies, stemmed and chopped (adjust to taste)
- 1 teaspoon salt, plus more to taste
- 1/2 cup fresh cilantro, finely chopped
- 4 cups water, as needed for cooking
Instructions
- 1
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.
⏱️ 15 min - 2
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.
⏱️ 12 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 3 min - 5
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!
⏱️ 5 min