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. Just a heads up, this one is spicy, so feel free to dial back the chiles if you’re not big on heat.

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.