This salsa is a reminder that some of the smartest cooking comes from knowing how to work with what you have. A creamy salsa verde doesn’t have to start with avocado: by blending tomatillos with zucchini, chiles, onion, garlic, and oil, you get a green salsa that’s smooth, rich, and surprisingly creamy. The zucchini softens the acidity of the tomatillos while adding body, creating a sauce that feels lush without being heavy.

We learned this technique from our friend Jonathan Zaragoza, whose Salsa Falsa shows how a few humble vegetables, treated with care, can become something special. It’s a versatile, everyday salsa that works just as well on tacos and grilled meats as it does with a bowl of chips.

You can find Jonathan on YouTube and Instagram for more of his thoughtful, technique-driven cooking.