How to make taqueria salsa?

Brenda Villagomez
Also known as faux guacamole, it is an option that taqueros have adopted to offer a flavor and texture similar to guacamole without anyone noticing, as an alternative to optimize operational costs and prevent the sauce from oxidizing. If you want to know how this wonder is achieved, enjoy this recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • water, hot
  • 2 zucchinis, cut into medium pieces
  • 4 tomatillos, without skin
  • 4 tablespoons vegetable oil, to fry the pepper
  • 2 serrano chiles, without stem
  • 1/4 onions
  • 1 clove garlic, without peel
  • 1 cup cilantro leaves
  • coarse salt
Preparation
8 mins
15 mins
Low
  • Cook the pumpkin and green tomato in a saucepan with hot water for approximately 5 minutes or until the vegetables are soft enough. Drain and cool under a stream of cold water. Set aside until use.
  • In a skillet with hot vegetable oil, fry the serrano pepper over medium-low heat until the skin begins to brown, making sure to stir constantly for even browning. Set the pieces of pepper aside with the oil.
  • Blend the cooked pumpkins and green tomato along with the onion, garlic, serrano pepper with oil, cilantro, and grain salt until fully integrated. You should achieve a semi-thick consistency; if the consistency is not as desired, you can add a little more oil to the sauce.
  • Serve and accompany with your favorite tacos.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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