Salsa de Calabaza
Salsa de Calabaza is a smooth, creamy, and subtly spicy salsa made from tender Mexican squash (calabaza), serrano chiles, garlic, and onion. Lightly sautéed and blended to a velvety texture, this green-hued salsa is earthy, vibrant, and pairs perfectly with tacos, grilled meats, roasted vegetables, or as a dip for chips. It’s a creative and delicious way to highlight squash in salsa form.
Ingredients
- 1/4 cup oil
- 1/4 large white onion, chopped
- 2 – 3 garlic cloves
- 1 Mexican squash, calabaza, chopped
- 3 – 5 serranos, depending on desired level of spiciness
- 1/2 cup water
- Salt, to taste
Instructions
- Heat the oil in a medium skillet over medium heat.
- Add the onion, garlic, calabaza, and serranos.
- Cook, stirring occasionally, for 10 – 12 minutes, until the serranos and calabaza are tender and fully cooked through.
- Transfer the cooked ingredients and oil to a blender.
- Add 1/2 cup water and a generous pinch of salt.
- Blend until completely smooth.
- Taste and adjust seasoning as needed.
- Serve immediately or chill and store in the fridge for later.
Notes
- Use fewer serranos or remove their seeds if you prefer a milder salsa.
- For a richer flavor, add a squeeze of lime or a few sprigs of cilantro before blending.
- Pairs well with grilled meats, roasted vegetables, or as a creamy taco topping.
- Refrigerate in an airtight container for up to 5 days.
- Add a splash more water if reheating and it thickens.
Like this? Leave a comment below!
