Guacamole Falso, the name might say "fake," but the taste is anything but. This creamy, tangy, spicy, and slightly sweet salsa offers a delicious alternative to traditional avocado salsa. Its velvety consistency comes from the emulsification of oil with fresh ingredients like tomatillos, cilantro, and Mexican zucchini. Packed with vitamins and antioxidants, it's a healthy and budget-friendly option that's perfect for dipping, topping, or drizzling on your favorite dishes.
Don't be fooled by the name, today's recipe is no fake. It's actually a delicious variation on one of my favorite salsas, the classic Creamy Tomatillo Avocado Salsa.
The salsa gets the name "fake" because its texture, color and even flavor might have you believing there is actual avocado in it. But even without avocado, this salsa is amazingly creamy, flavorful and nutritious. Plus, it includes an ingredient you may not expect, zucchini!
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What is Guacamole Falso?
Guacamole Falso, literally meaning "fake guacamole," is a creamy salsa that gets its rich texture from emulsifying oil with fresh ingredients like tomatillos, cilantro, chile peppers and Mexican zucchini. The oil blends with these fresh ingredients to create a smooth, velvety consistency that mimics the feel of guacamole, but without any avocados.
Sometimes called salsa de calabacitas (zucchini salsa) or taquería guacamole, this salsa is believed to have originated in taquerias as a cost-effective alternative to expensive avocados. By using readily available ingredients like Mexican zucchini, taquerias were able to offer a delicious and satisfying salsa without the extra cost.
Why You'll Love This Recipe
- Creamy Texture: This salsa has a smooth, velvety texture that's so good! It's perfect for dipping chips, adding to tacos, or even topping flautas or salads.
- Amazing Flavor: A delicious and unforgettable blend of flavors, tangy, spicy and slightly sweet from the zucchini.
- Easy to Make: The recipe is simple to prepare and uses simple, common ingredients you probably already have in your kitchen.
- Packed with Nutrients: This recipe is a healthy and nutritious option. It's loaded with vitamins, minerals, and antioxidants from the tomatillos, cilantro, and chiles.
- Dietary Friendly: This recipe is suitable for various dietary needs, including Whole30, gluten-free, vegetarian, and vegan diets.
For another deliciously spicy green salsa, check out Salsa Verde Taquera.
Ingredients & Substitutions
- Mexican Zucchini (also known as calabacita larga or Italian squash) are typically smaller and rounder than the large, straight zucchinis commonly found in grocery stores. They often have a lighter green color with random speckles of cream or gray. They add a subtle, earthy flavor and a touch of sweetness, and help with the creamy texture of the salsa. Regular zucchini can be substituted, but keep in mind that they might have a slightly different flavor profile.
- Tomatillos add a tangy, citrusy flavor with a hint of green tomato. Choose tomatillos that are dark green and firm, but not hard. Be sure the husk has not pulled away from the skin and that the actual tomatillo is not blemished or wrinkled.
- Jalapeño Pepper Jalapeños provide a spicy kick and a subtle fruity flavor. Pick firm jalapeños with unblemished, bright green skin.
- Serrano Pepper: Serrano peppers are smaller and hotter than jalapeños, but the combination of both peppers creates a balanced heat level and a more complex flavor profile.
- Onion: The onion adds a sharp flavor that balances the sweetness of the tomatillos and the heat of the peppers. I prefer white onions but yellow onions can also be used.
- Garlic provides a strong, savory flavor and aroma. Choose firm, plump cloves for the best flavor.
- Cilantro: Cilantro adds a fresh, bright flavor that complements the other ingredients.
- Water: A small amount of water is used to adjust the consistency of the salsa. Always start with a small amount and add more as needed.
- Oil: The oil helps to emulsify the ingredients and create a creamy texture. Avocado oil or mild-tasting olive oil are good options, but you can use whichever neutral-tasting oil you prefer.
- Salt: Salt enhances the overall taste of the salsa. I prefer to work with Kosher salt for better flavor.
See recipe card for quantities.
Instructions
- Prepare Tomatillos and Zucchini: Husk and wash tomatillos and chop zucchini.
- Prepare Peppers and Onions: Slice the peppers in half lengthwise and chop the onion into small pieces.
- Parboil: Parboil tomatillos and zucchini until tomatillos change color.
- Sauté: Sauté sliced jalapeño, serrano peppers, chopped onion and garlic cloves in oil.
- Add Ingredients: Add the parboiled tomatillos, zucchini, sautéed vegetables (including the oil), salt and cilantro to a blender.
- Blend: Blend until smooth and creamy. Taste and adjust salt if needed.
Recommended for This Recipe
Lodge Cast-Iron Skillet
These skillets have great heat retention and are great for sautéing, pan-frying and roasting.
How to Serve
- Breakfast: Serve with on Huevos con Jamon or Papas con Chorizo
- Tacos: Add to Tacos de Papa, Tacos Dorados de Frijoles, Flautas de Pollo, or tacos de Choriqueso
- Sopes or Tostadas: Add as a topping on Tostadas de Carne Molida or Tostadas de Frijoles
- Soup: Drizzle in a bowl of Gluten-Free Mexican Fideo Soup, Caldo de Albondigas or Sopa de Verduras
- Dip: Serve as a dip for tortilla chips, pork rinds, or vegetable sticks
Storing and Freezing
Store salsa in an air-tight container in the refrigerator for up to 5 days. The oil may separate slightly so just be sure to give it a stir.
It can also be frozen for up to 3 months, but the consistency may become slightly thicker. You'll need to mix in a little water to adjust the consistency once thawed.
Tips and Variations
- For a milder salsa, only use jalapeños and remove their seeds and veins.
- For a spicier salsa, add an extra serrano pepper.
- Blend well: To get that smooth, creamy texture, make sure to blend everything thoroughly until it's fully emulsified.
FAQ
This salsa can get pretty spicy because of the use of serrano peppers. You can adjust the heat level by adding more or fewer peppers or omitting the serranos completely.
Yes, any neutral oil will work. Each type of oil will slightly affect the flavor, so pick one that suits your taste.
While they share a similar appearance, there are differences in taste and texture. Fake guacamole has a sweeter flavor due to the zucchini and a slightly thinner consistency than the avocado version.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Related
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Recipe
Guacamole Falso (Fake Guacamole)
Equipment
- cutting board
- Knife
- Small pot
- Cast-Iron Skillet
- Blender or food processor
Ingredients
- 3 husked medium tomatillos
- 1 Mexican zucchini, chopped
- 1 jalapeño pepper, sliced lengthwise
- 2 serrano peppers, sliced lengthwise
- ¼ white onion, chopped
- 2 medium garlic cloves
- ¼ cup neutral-tasting oil such as avocado oil, olive oil)
- ½ teaspoon kosher salt
- ½ cup cilantro
Instructions
- In a small pot of boiling water, add the husked tomatillos and chopped zucchini. Parboil for 3-5 minutes, or just until the tomatillos change color. Drain and set aside to cool.
- Heat the oil in a medium skillet over medium heat. Add the sliced jalapeño and serrano peppers, and sauté for 2-3 minutes, or until slightly softened.
- Add the chopped onion and sauté for an additional 5 minutes, or until softened and translucent.
- Stir in the minced garlic and cook for 1 minute more. Set aside to cool.
- Add the parboiled tomatillos, zucchini, sautéed peppers, onion, garlic, salt and cilantro to a blender.
- Blend until smooth and creamy.
- Taste and adjust the salt if needed.
Heather
I was in the mood for a creamy salsa and came upon this one. It is my new favorite and will be making it again.
Gemma
Hi Heather, so happy you enjoyed this creamy salsa.
Nancy
I have seen salsa like this at the taco place I go to and it is always my favorite. I love the creaminess. I made it for my family the other day and they said it tasted just like the one from the taco shop.
Gemma
so glad you and your family enjoyed it!
Lola
Wow, I would have never guessed there was no avocado in this recipe. Beautiful color, flavor, and texture - love it!
Gemma
I love the avocado version too, but the slight sweetness the zucchini gives this salsa is so special too!