Guacachile (Creamy Green Chile Salsa)

Mike scooping creamy guacachile from a bowl with a tortilla chip

5 from 2 ratings

Guacachile (Creamy Green Chile Salsa)

This guacachile recipe makes a creamy, spicy green salsa with jalapeño peppers, serrano peppers, zucchini, onion and garlic, all gently cooked in oil and blended until silky smooth. No avocado needed!

Prep Time10

Cook Time10

Course: Appetizer, Condiment, Salsa

Cuisine: Mexican

Keyword: fake guacamole, guacachile, guacamole taquero

Servings: cups

Calories: 529kcal

Author: Mike Hultquist

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.

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