mexican sauces

Fake guacamole recipe uses zucchini instead avocado to make a delicious sauce that replicates almost perfectly the most famous mexican sauce.

You won&rsquo;t believe how identical it taste and how easy is to make!

Fake Guacamole Recipe

zucchini

½ medium white onion,

green chillies,

cilantro sprigs,

canola oil

garlic clove

salt

Fake guacamole recipe

Put the zucchini in a medium sauce pan....

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...

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...

Place the zucchini and chillies (and tomatillo) into a blender. Add cilantro, garlic, onion and a teaspoon of salt. Pour in the oil.

Pour 1/4 cup of water. If you use...

Pour 1/4 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...

Taste for salt and then transfer to a container. Enjoy!

No Mexican meal is complete without a variety of Mexican sauces. Between the enchilada sauce, cilantro sauce, and salsa verde, it's hard to pick just one.

8 Authentic Mexican Sauce Recipe Collection

Easy Salsa Roja

Guajillo Chile Salsa

Mexican Tomato Sauce

Ranchero Sauce

Salsa Taquera

Cilantro Sauce

Enchilada Sauce

Salsa Verde

Select your favorite recipe.

Organize all the required ingredients.

Prep a delicious Mexican sauce recipe in 30 minutes or less!

Ancho Enchilada Sauce is a super delicious red sauce recipe. It has just enough heat, and it&#039;s full of warming spices that will have you licking your plate. It was created for enchiladas, but it can be added to all sorts of dishes.*Makes about 3 cups

Ancho Chile Sauce Recipe

Ancho chiles

water

ancho chile hydrating liquid, (reserved (see recipe instruction no. 2))

vegetable stock

garlic

sugar*

cumin

oregano

grapeseed or other neutral oil, like vegetable

Hydrate dried peppers. Place the dried chiles in a medium-sized sauce pot and add just enough water to cover them. Bring the water to a boil, and then cover the pot and and turn off the heat. Let the chiles hydrate in the hot water until they&#39;re soft, at least 20 minutes.

Prep peppers. Remove the chiles from the pot. Use your hands or a paring knife to gently remove the stems and seeds. Add the hydrated chiles to the blender. (If you&#39;re very sensitive to the heat, I suggest wearing cooking gloves.) Remove 1 cup of the hydrating liquid from the pot and pour it in the blender. (Do not throw out remaining liquid as you can use it as a stock in other recipes.)

Add remaining ingredients to blender and blend. Add the stock, sugar, garlic, spices, salt and pepper to the blender. Purée in the blender until the mixture is as smooth as possible. Season to taste with salt and sugar if necessary. (Here&#39;s how.)

Use or store. Stir in the oil and it&#39;s ready to use. Or, pour the sauce into a storage container with a tight sealing lid, and place in the refrigerator, where it should keep for at least 3 weeks.

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Fake Guacamole Recipe

8 Authentic Mexican Sauce Recipe Co...

Ancho Chile Sauce Recipe

Top 3 mexican sauces recipes from across the web

The most viewed mexican sauces recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fake Guacamole Recipe

8 Authentic Mexican Sauce Recipe Co...

Ancho Chile Sauce Recipe

The most viewed mexican sauces recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine