This Fake Guacamole is one of the most popular salsas served by Taqueros in Mexico. The secret is that it doesn’t have any avocado but it tastes just like it!
In Mexico, this salsa is also known as Guacamole Falso, Guacachile, Salsa Guacamole Taquera.
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Guacamole Falso
Okay you guys, let’s be real—avocados are pretty much a luxury item now. I still love them, but every time I grab a couple at the store, I feel like I just paid rent on a one-bedroom apartment. But here’s the fun part: this “guacamole” doesn’t even have avocado… and no one will notice.
This salsa is super common at taco stands in Mexico. Taqueros (taco vendors) have been using it for years because it’s creamy, smooth, and way more affordable. Plus, it doesn’t turn brown. That’s one of the big wins right there. You can make it ahead of time and it still looks fresh hours later.
The main ingredients? Calabacita (Mexican zucchini), tomatillos, serrano peppers, and jalapeños. That’s it. Nothing fancy. The texture and look are just like guacamole, and once it’s seasoned right, it really hits the same spot. Some people add a bit of oil to make it extra silky, which is what gives it that guacamole-like mouthfeel.
Let me show you how to make it.
🩷 xoxo, Ana
Why this green salsa works:
- Budget-friendly. No expensive avocados needed.
- Stays green. You don’t have to rush to eat it before it oxidizes.
- Super versatile. Great on tacos, burritos, grilled meats, quesadillas, you name it.
- Meal-prep friendly. It keeps well in the fridge for several days.
Ingredients you’ll need:
**A full ingredient list with exact amounts can be found in the recipe card below.**
Step by step guide
This fake guacamole recipe is very simple to make. Start by prepping the veggies: Remove the husks from the tomatillos and rinse them well. Cut the calabacita into large chunks (no need to peel it). Cut the stems off the jalapeños and serranos. Peel the garlic and chop the onion into large pieces.
Cook the tomatillos and calabacita: Add the tomatillos and calabacita to a medium saucepan and cover with water. Bring to a boil then and cook for about 10 minutes over medium heat or until both are soft. Transfer the veggies to a plate or bowl and cool off. Reserve some cooking water for blending just in case is needed.
Sauté:While the tomatillos and zucchini are cooking, heat the oil in a small skillet over medium heat. Add the onion, garlic, jalapeños, and serranos. Cook, stirring often, until everything softens and gets a little char—about 5 to 7 minutes. Reserve oil and let cool slightly.
Note: you can cook all the veggies together or the peppers separately.
Blend it all together: In a blender, add the cooked tomatillos, calabacita, sautéed onion, garlic, jalapeños, serranos, chicken bouillon powder, cilantro, and the oil from the pan.
- Blend until completely smooth. Note, if needed, add a few tablespoons of the cooking water to reach the consistency that you like.
- Taste and add salt according to taste if needed.
- Cool and store: Let the salsa cool to room temperature, then transfer to an airtight container. Refrigerate until ready to use. It makes 2 1/4 cups.
Tips and Notes
- Use Mexican calabacitas if you can find them. If not, regular zucchini works fine too.
- Cook the veggies until soft. This helps everything blend super smooth.
- Adjust the heat. If you like it spicy, leave the seeds in the peppers. If not, take them out before blending.
- Add a little oil at the end. Just a bit of neutral oil like canola or avocado oil can give you that extra creaminess.
How to Store
This salsa holds up way better than regular guacamole, which is one of the reasons taqueros love it. Here’s how to keep it fresh:
- Refrigerate it: Store it in an airtight container in the fridge. It’ll stay good for up to 5 days.
- Stir before serving: After sitting in the fridge, it might separate a little. Just give it a good stir and it’s ready to go.
Freezing? Not recommended. The texture changes after thawing and turns watery, so it’s best to make a fresh batch when you need it.
What to serve it with
This salsa is kind of genius. It’s one of those things you try once, and then you wonder why you’ve been hoarding avocados all this time. Keep it in the fridge, pull it out on taco night, and watch it disappear. It’s great on:
Let me know if you make it—I’d love to hear what you think!
More Salsas Recipes
Print Recipe:
Fake Avocado Salsa (Salsa Verde Taquera)
Ingredients
- 4 large tomatillos (about 325 grams)
- 1 large summer zucchini (light green referrably) - about 310 grams (11 ounces)
- 5 Tablespoons vegetable oil
- ⅓ medium white onion
- 2 large garlic cloves
- 3 large jalapenos
- 2 serrano peppers
- 1 ½ teaspoon chicken bullion powder
- ½ cup (packed) fresh cilantro
Instructions
- Prep the veggies: Remove the husks from the tomatillos and rinse them well. Cut the calabacita into large chunks (no need to peel it). Cut the stems off the jalapeños and serranos. Peel the garlic and chop the onion into large pieces.
- Cook the tomatillos and calabacita: Add the tomatillos and calabacita to a medium saucepan and cover with water. Bring to a boil and cook for about 10 minutes, or until both are soft. Transfer the veggies to a plate or bowl and cool off. Reserve some cooking water for blending just in case is needed.
- Sauté the aromatics:While the tomatillos and zucchini are cooking, heat the oil in a small skillet over medium heat. Add the onion, garlic, jalapeños, and serranos. Cook, stirring often, until everything softens and gets a little char—about 5 to 7 minutes. Let cool slightly.
- Blend it all together: In a blender, add the cooked tomatillos, calabacita, sautéed onion, garlic, jalapeños, serranos, chicken bouillon powder, cilantro, and the oil from the pan. Blend until completely smooth. Note, if needed, add a few tablespoons of the cooking water to reach the consistency that you like.
- Taste and add salt according to taste if needed.
- Cool and store: Let the salsa cool to room temperature, then transfer to an airtight container. Refrigerate until ready to use. It makes 2 1/4 cups.
Notes
Your Private Notes
Nutrition
FAQ’s
Mock guac is a guacamole-style salsa that skips the avocado completely. It’s usually made with ingredients like zucchini or calabacita, tomatillos, peppers, and a few other simple things to get that creamy texture and green color. Taqueros in Mexico often use it as a budget-friendly alternative since it looks and feels like guacamole but holds up better, especially when made in big batches. It’s not trying to trick anyone—it’s just a clever way to stretch ingredients without losing that familiar taco-stand vibe.
Guacachile is kind of like the spicier cousin of mock guac. It’s another avocado-free salsa, but this one usually leans more into the heat with serranos or other chiles. Just like mock guac, it has a creamy green look, but guacachile has a stronger chile flavor and often skips ingredients like zucchini. It’s bold, simple, and made to wake things up—especially on tacos.
Lol, it let me addit 5 stars on my second post. Sorry about that and once again thank you 🤗
My family won’t stop raving about how much they love this salsa! I’ve been asked to keep a steady supply made. Thank you for taking the time to share this recipe.
Great recipe and thanks for sharing! I jazzed your recipe up a bit by adding
1 tsp of smoked paprika, 1tbsp of Himalayan salt , 1/4 tsp of Tony chachere’s seasoning and omitting the chicken bullion powder. I also added 1/3 cup chicken broth and sauteed 1 green onion to the recipe. I tried giving you 5 stars but the website wouldn’t let me. :/
You gave the weight of the tomatillos but what is the weight of a large calabacita? It seems to me that that is a very important measurement if everything is supposed to combine together proportionately to make mock guac.
Hi Sandy, great question! My calabacita was about 310 grams (11 ounces). It can be a little more or a little less for your recipe depending on what you find at the store. I’ll update the recipe card with this information.
Enjoy! Ana
The first thing I saw: no avocados! I felt challenged without them….but wow, this was crazy good! Six stars if there were six to give!
I hear you about not using avocado for guacamole! But hey, there are times that this recipe hack comes in very handy lol! Thanks for stopping by HP!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating ⭐️
Gracias!!!! xx, Ana
Hello,
Thank you for the recipe, it looks delicious.
About how many grams of zucchini should be used?
Thank you.
Hi S! Thanks for the question! As I just replied to the other comment, mine was about 310 grams (11 ounces) but a little more or a little less will work too. I’ll update the recipe card with this information.
Let me know if you have any other questions. Buen provecho! Ana