In Mexico, taco stands are always loaded with red and green salsas (fresca, boiled, or charred), onions, cilantro and limes. Sometimes you will find more creamy salsas at taco stands which are often dubbed “Salsa Taquera”. Often you will find these lighter creamier salsas sitting in between a red and green one.

We find this light green salsa at taco stands across Cuernavaca. This photo of salsa verde taquera was taken at a taco spot in the Mercado Adolfo Lopez Mateos. It was sitting next to another salsa verde with bits of avocado in it and a red one. This creamy salsa tasted so good we kept coming back, then got the recipe and started making it on our own. The key ingredient to this salsa is squash.

This particular creamy salsa recipe is quick, simple, and is just one kind of salsa taquera we love garnishing our tacos with.

When preparing this salsa you simply boil some of your ingredients and then blend them with the rest. That easy.

This salsa is has a fresh and creamy flavor with some spice and it pairs well with every taco that we prepare.

Directions

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  1. Prep Ingredients: Wash your tomatillos, squash, jalapeño and serrano peppers.
  2. Boil your Tomatillos and Serranos: Bring a small pot of water to a boil. Then add tomatillos, peppers, squash, bay leaves and simmer until soft.
  3. Blend: Blend crema or sour cream with tomatillos, peppers, cumin and salt. Flavor to taste.
  4. Enjoy: This recipe can be use guacamole or cream as a substitute for squash and can be adapted with onions, garlic, or cilantro, but tastes great as is. It will likely become one of your go to salsas when making tacos.


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