Did you fall in love with Lizano while visiting the beautiful country of Costa Rica? That’s what happened to me! You can easily recreate those same flavors of that delicious salsa in your own kitchen, and just like everything, fresh always tastes so much better.
This variation of “Lizano” Salsa is a little different than the original and has a unique, smoky twist! This recipe uses chipotle peppers in adobo sauce rather than the traditional dried chilis. The smooth, smoky flavors compliment the spicy, sweet, and salty notes.
If you’re looking for a more traditional “Lizano” salsa, try my “Lizano” recipe here.
Lizano is everywhere you go in Costa Rica; you can find it in all the stores and on the table of every restaurant. This flavorful salsa is the key ingredient when making Gallo Pinto, a Costa Rican rice and bean staple. There is no substitute in order to make Gallo Pinto, it has to be Lizano! In the two months that I spent in Costa Rica, I ate Gallo Pinto just about every day, sometimes three times a day, and absolutely fell in love with the dish.
How to use Smoky “Lizano” Salsa
This spicy and smoky variation of “Lizano” is versatile and can be used as a flavorful topping just like any salsa! My favorite dishes to use this salsa are:
- Gallo Pinto, in place of traditional Lizano
- Topped on tacos or burritos
- Dolloped on tostadas
- Added to taco salads along with sour cream
- As a chip dip
Smoky “Lizano” Salsa
Equipment
- 1 Large pot
- 1 Food processor
Ingredients
- 2 tsp avocado oil
- ½ of a yellow onion, chopped
- 1 celery stock, thinly sliced
- 1 carrot, thinly sliced
- 1 cup cauliflower, chopped
- 5 cloves garlic, finely chopped
- 1 ½ cups vegetable broth
- 2 chipotle peppers in adobo sauce
- 2 tsp paprika
- 2 tsp cumin
- 1-2 tsp salt
- 2 tsp sugar
- 2 tsp molasses
- 2 Tbsp apple cider vinegar
- 2 Tbsp lemon juice about a half of a large lemon
Instructions
- Heat a large pot over medium heat with 2 tsp avocado oil. Sauté onions, celery, carrot, and cauliflower until everything begins to soften. Stir in garlic and cook for 30 seconds.
- Add 1 ½ cups vegetable broth, 2 chipotle peppers, 2 tsp paprika, 2 tsp cumin, 1 tsp salt (adding more later if needed), 2 tsp sugar, and 2 tsp molasses. Cover pot with a lid and gently simmer for 10-15 minutes, stirring occasionally.
- Remove from heat and let cool. Transfer to your food processor and add 2 Tbsp lemon juice and 2 Tbsp apple cider vinegar. Puree until mostly smooth. Taste, adding anymore more salsa may need (salt, sugar, lemon juice).Use immediately or store in an air-tight container in the fridge for up to 5 days.
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