Salsa Falsa (aka Guacasalsa)
Salsa Falsa (aka Guacasalsa)
Ingredients
- 1 pound zucchini, roughly chopped
- 2 jalapeño peppers, stemmed, roughly chopped (remove seeds for less heat)
- 3 garlic cloves, peeled
- 1/4 cup white onion, roughly chopped
- 1/2 cup fresh cilantro, packed
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup water, or as needed
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat. Add the chopped zucchini, jalapeño peppers, garlic cloves, and white onion. Sauté for 8-10 minutes, stirring occasionally, until the zucchini is tender and slightly browned, and the onions are translucent.
⏱️ 10 min
- 2
Carefully transfer the sautéed vegetables to a blender or food processor. Add the fresh cilantro, lime juice, salt, and black pepper.
⏱️ 3 min
- 3
Blend the mixture until smooth and creamy. If the salsa is too thick, add water 1 tablespoon at a time until the desired consistency is reached. The goal is a creamy, dip-like texture similar to guacamole.
⏱️ 2 min
- 4
Taste the salsa and adjust seasoning as needed. You may want to add more salt, lime juice, or even a pinch of sugar to balance the flavors.
⏱️ 1 min
- 5
Transfer the Salsa Falsa to a serving bowl. For best flavor and texture, cover and refrigerate for at least 30 minutes to allow the flavors to meld and the salsa to chill.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Salsa Falsa (aka Guacasalsa)
- 1 pound zucchini, roughly chopped
- 2 jalapeño peppers, stemmed, roughly chopped (remove seeds for less heat)
- 3 garlic cloves, peeled
- 1/4 cup white onion, roughly chopped
- 1/2 cup fresh cilantro, packed
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup water, or as needed
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat. Add the chopped zucchini, jalapeño peppers, garlic cloves, and white onion. Sauté for 8-10 minutes, stirring occasionally, until the zucchini is tender and slightly browned, and the onions are translucent.
⏱️ 10 min - 2
Carefully transfer the sautéed vegetables to a blender or food processor. Add the fresh cilantro, lime juice, salt, and black pepper.
⏱️ 3 min - 3
Blend the mixture until smooth and creamy. If the salsa is too thick, add water 1 tablespoon at a time until the desired consistency is reached. The goal is a creamy, dip-like texture similar to guacamole.
⏱️ 2 min - 4
Taste the salsa and adjust seasoning as needed. You may want to add more salt, lime juice, or even a pinch of sugar to balance the flavors.
⏱️ 1 min - 5
Transfer the Salsa Falsa to a serving bowl. For best flavor and texture, cover and refrigerate for at least 30 minutes to allow the flavors to meld and the salsa to chill.
⏱️ 30 min