This Fake Guacamole Recipe uses zucchini instead avocado to make a delicious sauce that replicates almost perfectly the most famous mexican sauce.
You won’t believe how identical it taste and how easy is to make, specially for those -like me- who lives outside Mexico and finding good avocados is a true challenge.
What is fake guacamole sauce?
This sauce was born in Mexico taquerías (taco stands) many years ago; but just recently took all over internet revealing its true face: The avocado sauce that serves with your tacos isn’t really made with avocados.
Wait, what? You heard it. That creamy, rich and delicious sauce every mexican adores, is not made with aguacate (avocado). Is made with mexican squash.
How can this be even possible? it taste identical! Yes it does, because the squash and, pay attention, the oil creates a emulsion that perfectly replicate the creaminess of the avocado. That’s it. Secret revealed.
Ingredients for fake guacamole
Let me tell you about the ingredients. Because don’t get fooled by the name, this fake sauce still need some ingredients to make it “real”.
CILANTRO – Fresh cilantro add a nice flavour and aroma. Use more than suggested if you really like the flavour.
ZUCCHINI – Use any type of green squash you can find, zucchini works wonder here. Mexican squash is in the authentic recipe, but again, not so easy to find outside Mexico.
ONIONS – White or golden, just do not add so much or you’ll taste a strong flavour.
GREEN CHILIES – Serranos or jalapeños. But also other types of green chilies -like thai or chinese- are a good option.
OIL – Use a oil with a neutral taste. Like canola, sunflower or corn. This is the key ingredient that will make the difference, so don’t leave it out.
TOMATILLO – Optional. Sure adds a nice flavour to the sauce, but it’s pretty hard to find outside Mexico, specially in Europe. Use it only if you have it available.
Fake guacamole recipe
Put the zucchini in a medium sauce pan. Add chilies (and tomatillo, if you using) and cover with water.
Bring to a boil over medium heat and cook until zucchini are tender (about 10 minutes). Strain and let the ingredients reach room temperature.
Place the zucchini and chillies (and tomatillo) into a blender. Add cilantro, garlic, onion and a teaspoon of salt. Pour in the oil.
Pour ¼ cup of water. If you use tomatillo, don’t need to add water. Then blend until you have a smooth sauce.
Taste and adjust with salt, then transfer to a container. Enjoy!
How to eat
This sauce is pretty much like any mexican sauce that we pour almost on everything. But, if you ask my preferences, I love eating this sauce with Chipotle taquitos, Lentil tacos, Chicken Flautas, Tostadas de Pollo, Crispy Potato Tacos or Cauliflower tacos. Or you can simply place a bowl of this sauce aside with corn chips and it will last just a few minutes!
Tips & tricks
- Do not leave out the oil. This is the key ingredient to make this sauce to taste like avocado.
- Let the cooked ingredients to reach room temperature or you’ll end with cooked cilantro and the taste will be “weird”.
- If you can’t find tomatillos, leave them out. I always do my sauce without and it turns perfect.
- Add some drops of lime juice. It makes the flavours of this zucchini guacamole outstand.
- Deseed chilies if you don’t like spicy. But don’t leave them out since they add that guacamole flavour we all love.
- If you can’t find fresh cilantro, replace it with dry cilantro for flavour. Then, add some fresh parsley and/or spinach to achieve the vibrant green color.
How to store
Since fake guacamole doesn’t contain avocado, it last a lot more! I keep mine in a jar for over a week in the refrigerator and it doesn’t brown at all. The garlic helps to preserve the sauce.
Watch How To Make It
Fake guacamole recipe
- 2 zucchini or mexican squash, ends trimmed and quartered. 250 gr
- ½ medium white onion, cut in quarters. 50 gr
- 5 green chillies or more to taste
- 5 cilantro sprigs or more to taste
- ¼ cup canola oil or any neutral-flavoured oil 30 ml
- 1 small garlic clove
- Put the zucchini in a medium sauce pan. Add chillies (and tomatillo, if you using) and cover with water.
- Bring to a boil over medium heat and cook until zucchini are tender (about 5 minutes). Strain and let the ingredients reach room temperature.
- Place the zucchini and chillies (and tomatillo) into a blender. Add cilantro, garlic, onion and a teaspoon of salt. Pour in the oil.
- Pour ¼ cup of water. If you use tomatillo, don’t need to add water. Then blend until you have a smooth sauce.
- Taste for salt and then transfer to a container. Enjoy!