Guacachile is a creamy, spicy green salsa made with jalapeño peppers, serrano peppers and zucchini, all cooked in oil and blended silky smooth. It looks like guacamole, but it contains no avocado.
Guacachile is a creamy, spicy green salsa that looks just like guacamole, but there isn't a speck of avocado in it. Jalapeños, serranos, zucchini, onion and garlic are gently cooked in oil, then blended with that flavorful oil into a silky, pale green emulsion. Seriously addictive stuff, my friends.
I first had it years ago at a Mexican restaurant. The server brought it to the table with the chips, and I figured it was some kind of thin, extra-spicy guacamole. I had no idea what it was called. These days I see versions of it at taquerías, taco trucks and Mexican restaurants, and it turns out it's incredibly easy to make at home.
The technique is pure magic. You soften the vegetables in oil, blend them, then drizzle that same flavorful oil back in while the blender runs. It turns thick, creamy and guacamole-green, while the zucchini gives it extra body so it scoops like a dip instead of pouring like a sauce.
Let's make some guacachile!
What Is Guacachile?
Guacachile is a creamy, spicy Mexican salsa that resembles guacamole but traditionally contains no avocado. It is especially associated with Oaxaca, where a simple version is made by frying serrano peppers in oil, then blending them with ingredients such as onion, garlic, lime juice, and salt. The oil emulsifies as it blends, giving the salsa its characteristic creamy texture.
You’ll also find avocado-free taquería salsas called guacachile, guacamole falso, guacamole taquero, or salsa verde cremosa. These versions often use zucchini (calabacita) to add body and may also include tomatillos, cilantro, jalapeños, or serranos. Recipes and names vary widely throughout Mexico.
Guacachile vs. Salsa Doña
If you've made my Creamy Jalapeño Sauce (Salsa Doña), you already know the oil-emulsion secret. Salsa Doña and Oaxacan-style guacachile are very close relatives, and in some versions they’re nearly the same sauce, made with green chiles, aromatics, and oil blended into a creamy emulsion. My guacachile is different by adding zucchini for extra body and serranos for more heat.
Salsa Doña is more pourable, perfect for drizzling. Guacachile is thicker and more like a dip.
Use salsa doña when you want a creamy sauce to spoon or squeeze over tacos or burritos. Use guacachile when you want something thicker to scoop with chips or serve as an avocado-free alternative to guacamole.
Ingredients You'll Need
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Jalapeño peppers. The base of the salsa. They bring bright green chili flavor and moderate heat.
- Serrano peppers. These bring the kick. I use 2, but you can use just 1 for a milder salsa, or use more jalapeno.
- Zucchini. Cut it into chunks. It softens in the oil and gives the salsa thick, creamy body.
- White onion and garlic. Extra body and flavor.
- Neutral oil. Avocado, vegetable or grapeseed oil are all good. Avoid olive oil here, since its flavor takes over, but it will still work.
- Salt. Start with 1/2 teaspoon and adjust to taste.
- Lime juice. Optional, but I love it. It brightens everything up.
How to Make Guacachile
- Cook the vegetables. Heat the oil in a large skillet over medium-low heat. Add the jalapeños, serranos, zucchini, onion and garlic.
- Soften them gently. Cook for 8-10 minutes, turning occasionally, until everything softens without browning much. Keep the heat moderate to low. You want to soften the veggies, not char them.
- Reserve the oil. Use a slotted spoon to move the vegetables into a blender. Keep the oil in the pan. The vegetables soak some up, so expect about 1/3 cup left over.
- Blend. Add the salt and blend until the vegetables break down.
- Emulsify. With the blender running, slowly drizzle in the reserved oil. Watch the salsa turn pale green, thick and creamy.
- Adjust and serve. Taste, add more salt if needed, and blend in the lime juice if you like.
Boom! Done! It's time for guacachile. Don't forget the tortilla chips!
Tips for the Best Guacachile
- Use a good blender. A strong blender gives you the smoothest, creamiest emulsion. A food processor works, but a blender does it better.
- Drizzle the oil slowly. Pouring it all in at once can keep the emulsion from forming. It comes together better with a slow drizzle.
- Taste before adding lime. The salsa is excellent either way. I prefer it with lime for the brightness, but give it a try without first and see what you think.
How Spicy Is Guacachile?
Guacachile is spicy, but you control the heat. With 2 serranos, my testers got a low, lingering burn. That's warming, but not overwhelming.
Here is how to adjust the heat:
- Mild. Use jalapeños only, and remove the seeds and inner membranes.
- Medium. Make the recipe as written, with 1 or 2 serranos.
- Hot. Swap some or all of the jalapeños for serranos.
- Wild. Go for habaneros. Try my Creamy Habanero Sauce, which uses the same idea with serious fire.
Guacachile Variations
- With Tomatillos. Cook 2-4 husked tomatillos with the vegetables for a tangier, salsa verde-style guacachile.
- With Cilantro. Blend in a small handful of fresh cilantro at the end.
- Oaxacan-Style. Skip the zucchini and use mostly serranos. It comes out more chili-forward and spicier.
- Charred. Blister the peppers in a hot pan first for a smokier flavor, then soften the rest of the vegetables in the oil per the recipe.
What to Serve with Guacachile
- Tortilla chips, for dipping
- Street tacos, carne asada and al pastor
- Taquitos or flautas, especially with a cold beer or michelada
- Burritos, quesadillas and nachos
- Mexican scrambled eggs and breakfast tacos
- Grilled chicken, steak or shrimp
How to Store Guacachile
Store guacachile in an airtight container in the refrigerator. It holds 5-7 days, sometimes longer. Unlike guacamole, it doesn't turn brown.
Over time the emulsion may start to separate. This is normal. Give it a good stir, or blend it again for a few seconds, and it comes right back together.
I do not recommend freezing it, as it loses body and texture.
That's it, my friends. I hope you enjoy the guacachile! I'd love to hear how you made it your own.
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Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Guacachile (Creamy Green Chile Salsa)
Equipment
- Large skillet, blender (or food processor)
Ingredients
- 6 jalapeño peppers stemmed and halved
- 1-2 serrano peppers stemmed and halved
- 1 medium zucchini cut into chunks, about 6-8 ounces
- 1/2 small white onion roughly chopped
- 2 cloves garlic
- 1/2 cup neutral oil such as avocado oil, vegetable oil or grapeseed oil
- 1/2 teaspoon salt then adjust to taste
- 1 tablespoon fresh lime juice optional
Instructions
- Add the oil to a large skillet and heat over medium-low heat. Add the jalapeños, serranos, zucchini, onion and garlic.
- Cook for 8-10 minutes, turning occasionally, until the peppers, zucchini and onion are softened but not deeply browned. Reduce the heat as needed. You want them gently cooked rather than charred.
- Remove the vegetables from the skillet with a slotted spoon and transfer them to a blender or food processor. Reserve the remaining cooking oil. Some of the oil will absorb into the vegetables during cooking, so expect to have roughly 1/3 cup remaining.
- Add the salt and process the cooked vegetables until broken down.
- With the blender or food processor running, slowly drizzle in the reserved cooking oil until the salsa becomes smooth, pale green and creamy.
- Taste and adjust for salt. Blend in the lime juice, if desired. Serve right away or chill until ready to use.
Notes
- For More Heat: Use 2 serrano peppers, or replace some of the jalapeños with additional serranos for a hotter guacachile.
- About the Zucchini: The zucchini adds body and helps create the thick, creamy texture that makes this salsa resemble guacamole, even though there is no avocado.
- About the Lime: Taste the guacachile before adding it. The lime gives it a brighter finish, but the salsa is excellent without it and allows the flavor of the chiles to come through more clearly.
- Don't Over-Brown the Vegetables: Keep the heat moderate. You want to soften everything in the oil rather than roast or heavily char it.
- About the Oil: You start with 1/2 cup oil, but the vegetables absorb some while cooking. After draining, expect roughly 1/3 cup to remain for emulsifying the salsa.
Nutrition Information
FAQ
What does guacachile mean?
The name blends "guacamole" and "chile." It describes a chili-based salsa that looks like guacamole.
Does guacachile have avocado in it?
No. Despite the name and the look, guacachile contains no avocado. The creaminess comes from blending the cooked vegetables with oil, plus the zucchini in this version.
Why is guacachile so creamy without avocado?
When you blend the softened peppers and zucchini and slowly add the cooking oil, the oil and vegetables form an emulsion. That makes the salsa thick and creamy, just like a mayo or vinaigrette.
Is guacachile the same as Salsa Doña?
They're close cousins. Both use the oil-emulsion technique. Salsa Doña is jalapeño-based and more pourable. Guacachile adds serranos and zucchini, so it's thicker and more like a dip.
Can I make guacachile without zucchini?
Yes. That's closer to the Oaxacan style, which relies on the oil alone for creaminess. It comes out thinner and more chili-forward.
Can I add tomatillos to guacachile?
Absolutely. Many taquería versions include them. Cook 2-4 husked tomatillos with the vegetables for a tangier, salsa verde-style flavor.
Why did my guacachile separate?
Emulsions naturally loosen over time in the fridge. Stir it well or blend it again for a few seconds to bring it back together.
How long does guacachile last?
It keeps 5-7 days in an airtight container in the refrigerator, sometimes longer.
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