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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Salsa~Salsa » Salsa Recipes » Salsa Verde With No Avocado

Salsa Verde With No Avocado

March 22, 20218 Comments

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Creamy salsa verde with no avocado? Why? This salsa was born out of necessity really. Not too long ago the price of avocados went up so much, that people could not afford them. Imagine you sell tacos for a living and avocado salsa is on your daily menu? Keep reading!

Salsa verde on a wooden spoon close up

Did You Know That Some People Are Allergic To Avocados?

Happy that I am not one of those people! I love avocados! I remember when they were up to $2.50 per avocado in New York State. Many times, I went without because I was not guaranteed it would be good once I sliced it.

Salsa verde on a chip close up

This Is Not A New Thing!

This salsa recipe has been around for a while. It became more popular when the taqueros could not afford to prepare gallons of creamy avocado salsa to serve on the tacos everyday! Did the patrons know they were not being served avocado salsa? Good question. The salsa is dang good is all I have to say!

salsa verde in a bowl with wooden spoon

Can’t We All Just Agree It’s Delicious!?

I recently posted a quick video tutorial on social media for this recipe. Most of the response was positive. There were those few, there always is, that left me negative comments. I am should be used to it by now, but I don’t get it most days. I am sharing a tasty recipe is all. Lol! Let’s move forward and cook tasty recipes! I am all for that!

ingredients for salsa verde on cutting board. Tomatillos, serranos, garlic, onion, zucchini, onion and cilantro

Let’s Get To The Recipe! Scroll Down! Bonus Recipe Too!

close up of fresh zucchini on cutting board with garlic
skillet with onion, garlic and serrano cooking in oil
To prepare a variation of a spicy taqueria salsa, add more serranos and more oil to this mix. Blend until smooth!
Tomatillos and zucchini simmering in water in blue pot
Adding all the ingredients to the blender for salsa verde
Close up of salsa in the blender
close up of salsa verde in bowl

Bonus Recipe!

Easy bacon wrapped shrimp with salsa verde for dipping! Move the top rack in oven so it’s about 6 inches from broiler. Take 12 slices of thin sliced smoky bacon and cut them in half. Take a piece of bacon and wrap it tight around extra large(cleaned and deveined) shrimp with tail on. Season with your favorite dry rub seasoning and place on metal rack that is lined with a baking sheet. Place shrimp under hot broiler for 6 minutes. Flip shrimp over and broil for another 6 minutes. Done!

Bacon wrapped shrimp dipped in salsa verde
plate of bacon wrapped shrimp and small bowl of salsa verde
salsa verde in bowl with wooden spoon

Salsa Verde(With No Avocado)

When avocados became too expensive, this salsa was born!
4.67 from 6 votes
Print Pin Rate
Course: Salsa
Cuisine: Mexican
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 2 cups

Ingredients

  • 1/4 cup grapeseed, extra virgin or avocado oil if allergic to avocado, skip the avocado oil, use other options
  • 2-3 serrano peppers or jalapeños sliced open
  • 2-3 cloves of garlic smashed
  • 1/4 section of a white onion sliced
  • 6-7 tomatillos peeled and washed
  • 1 medium calabacita or calabacin(zucchini) sliced into big chunks
  • Enough water to cover tomatillos
  • Big handful of fresh cilantro
  • Salt to taste

Instructions

  • To a skillet add the 1/4 cup of oil, serranos, garlic and onion. Heat to medium. Stir now and then when the ingredients begin to sizzle and become aromatic. Cook for 7-8 minutes. Remove from heat.
  • While the other ingredients are cooking, add the tomatillos, and zucchini or Mexican squash to a pot. Cover with water and bring to a boil at medium heat. When it begins to simmer, set timer for 8 minutes. Cook just until tomatillos begin to turn from bright green to opaque green. Remove from heat and let everything sit for 10 minutes.
  • Drain the water from tomatillos, transfer to the blender. Also to the blender add the hot peppers, garlic, onion and the oil remaining in skillet. Add fresh cilantro and salt to taste. Blend on high until smooth. Taste for salt. If it's too thick, pour in a little water and blend again.
  • This salsa will last 4-5 days refrigerated. Best to enjoy it while it's fresh! Delicious on tacos dorados, quesadillas and more! Makes a great dipping sauce for veggies, chicken strips, chips and shrimp!

Notes

Here is the delicious point about this salsa! It can be transformed into a tasty soup too! After you cook all your ingredients, transfer everything to your blender. Pour in 1 cup of heavy cream and 1 cup of broth(chicken or vegetable). Blend until smooth! Transfer to pot and heat below medium just until soup is warm. Garnish with fried tortilla strips, cubed Mexican cheese, cilantro and Mexican crema. Oh, and avocado if possible, lol!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Pinterest image of salsa verde on a chip close up
pinterest image of bacon wrapped shrimp with salsa verde in small bowl

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Filed Under: Salsa Recipes, Salsa~Salsa Tagged With: Salsa de Calabaza, Salsa Recipes, Salsa Verde, Salsa With Squash

Previous Post: « Chipotle Fideo With Shrimp
Next Post: Pickled Hot Pepper Strips(Rajas En Vinagre) »

Reader Interactions

Comments

  1. Robert J Fox

    March 22, 2021 at 12:00 pm

    Love all your salsas and this is no exception. The difference in your salsa and most others is that you cook your ingredients first which makes delicious vs ok. Thank you again.

    Reply
  2. Jennifer Fulk

    March 22, 2021 at 4:58 pm

    Hi! Looks great! Can you use any other oil than avocado oil? Vegetable or canola? Thanks for info! 🙂

    Reply
    • Sonia

      March 22, 2021 at 4:59 pm

      I don’t cook with vegetable or canola oil, but you could certainly use it.

      Reply
      • Jennifer Fulk

        March 22, 2021 at 5:01 pm

        Thanks. I don’t buy avocado oil so I was wondering. Also, if some people have an avocado allergy will they be allergic to the oil as well?

        Reply
  3. Robert J Fox

    March 30, 2021 at 5:43 pm

    One other thing…..you said it would last 4-5 days. Mine only last about an hour. What did I do wrong?

    Reply
    • Sonia

      March 31, 2021 at 8:23 am

      Lol!

      Reply
  4. Pauline Lorbeck

    August 6, 2022 at 9:57 am

    Can you can this salsa if you add canning salt ?

    Reply
    • Sonia

      August 6, 2022 at 10:03 am

      Hi Pauline, in all honesty, I am not experienced in canning. I don’t see why you couldn’t can it, but I would cook the salsa for 10 minutes after blending it for a smoother texture when stored.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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