This is a spicy, creamy, taco truck style salsa. You can substitute oil for the aquafaba if you aren’t avoiding oil. This salsa is creamy thanks to calabacita. It’s similar to zucchini but with a white and green speckled skin. You can use a regular zucchini if you can’t find this variety.
1 calabacita, sliced
3 cloves of garlic, peeled
1/3 of an onion, peeled
1/2 a jalapeño pepper (use more or less depending on how spicy you want this)
1 green onion, roughly chopped
Handful of cilantro, chopped
1/3 cup aquafaba
1/4 teaspoon cumin
Salt and pepper to taste
Juice of half a lime
Bring a pot of water to a boil. Add the calabacita, onion, and garlic. Reduce to a simmer and cook until the calabacita is soft. You can also dry roast the onion, garlic, and jalapeño in a skillet while the calabacita cooks.
Drain the boiled veggies and place them in a blender along with the other ingredients, except for the cilantro and lime. Blend until smooth. Taste for seasoning and adjust accordingly.
Add the cilantro and blend until it’s combined well. Finish with a squeeze or two of lime. Serve with tacos, taco salad, burritos, chips, or warm tortillas.