Guess the Secret Ingredient in This Creamy Salsa Falsa

Name: Jonathan Zaragoza's Salsa Fala aka: Guacasalsa - The Creamy Green Salsa Without Avocado
Yield: 1 1/2 cups
Ingredients: 2/3 cup water; 3-4 medium-sized tomatillos, husks removed; ½ small zucchini, cut into tomatillo-sized pieces; ⅓ cup neutral oil; 5 jalapeño chiles, stems removed; ¼ large white onion, large dice; 6 garlic cloves, peeled; 1 small bunch cilantro, leaves and tender stems; 1 tsp kosher salt

January 9, 2026

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.

Jonathan Zaragoza's Salsa Fala aka: Guacasalsa - The Creamy Green Salsa Without Avocado

Jonathan Zaragoza

Servings

1 1/2 cups

Ingredients

2/3 cup water
3-4 medium-sized tomatillos, husks removed
½ small zucchini, cut into tomatillo-sized pieces
⅓ cup neutral oil
5 jalapeño chiles, stems removed
¼ large white onion, large dice
6 garlic cloves, peeled
1 small bunch cilantro, leaves and tender stems
1 tsp kosher salt

Directions

Add the water to a pot along with the tomatillos and zucchini. Bring to a boil and cook until the vegetables are tender, about 15 minutes. Remove the vegetables from the water and set aside.
Add the neutral oil to a sauté pan along with the jalapeño chiles, white onion, and garlic. Cook over medium heat, stirring occasionally, until everything is soft and lightly golden, about 10 minutes. Remove from heat.
Transfer the cooked tomatillos and zucchini to a blender. Add the fried jalapeño mixture, cilantro, and kosher salt. Blend until smooth and creamy.