Lizano Style Salsa Recipes

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SALSA LIZANO RECIPE: HOW TO MAKE THE COSTA RICAN SALSA



Salsa Lizano Recipe: How to Make the Costa Rican Salsa image

Lizano salsa is a tangy and sweet chili sauce, with a slight smoke flavor. Some describe it as being somewhat like HP sauce, yet still unique in its flavor. This Salsa Lizano Recipe is a must have. #salsa #salsalizano #costaricansalsa

Categories     Recipe

Time 20m10S

Number Of Ingredients 13

2 dried chilies, remove seeds
1 cup water or vegetable stock
1/2 cup yellow onion, minced
1 carrot, minced
2 tablespoons sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon cumin
2 teaspoons molasses
2 teaspoons black pepper
2 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon mustard powder

Steps:

  • Place a saucepan over medium heat. Add the chilies and water or vegetable stock. Simmer until the chilies become soft, about 10 to 15 minutes. Remove the chilies from the heat. Transfer the chili mixture into a blender. Add in all the remaining ingredients and blend until smooth.

Nutrition Facts : Calories 10 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 155 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

LIZANO-STYLE SALSA



Lizano-Style Salsa image

I found this recipe on the web while researching an article for Costa Rician Foods. Aparently this stuff is addictive. If you try it please feel free to compare to the store bought stuff & what you would add/change. No name was attached to the original recipe.

Provided by Diana Adcock

Categories     Sauces

Time 40m

Yield 2 cups

Number Of Ingredients 11

1 -2 dried guajilo chile
1 1/2 cups water
1/2 small yellow onion, chopped
1 large carrot, chopped (4 inch piece)
2 tablespoons granulated sugar
2 tablespoons lemon juice
1 tablespoon white vinegar
1 tablespoon ground cumin
2 teaspoons salt
2 teaspoons molasses
2 teaspoons vegetable broth, granuels and (optional)

Steps:

  • Remove stems from the chiles.
  • Slice the chiles in half lengthwise.
  • Remove the seeds and fibrous connective material attaching the seeds to the chiles. (I use the back of a spoon when I need to do this in other recipes)
  • Pre-heat a 6-8-inch cast iron or heavy stainless steel skillet over medium heat.
  • When hot lay the chile pieces in the pan and toast, turning after about 2 minutes.
  • Add the water and lower the heat to bring the water to a simmer.
  • Simmer for five minutes.
  • Remove the chile pieces from the pan and place in blender.
  • Measure out 1 cup of the chile-infused water and add to the blender.
  • Add the remaining ingredients.
  • Blend until smooth.
  • Taste for seasoning.
  • Pour into a sterile jar and seal.
  • Keeps for 2 weeks in the fridge or you can freeze in a container or ice cube tray.

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