Name: Traditional "Lizano" Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 dried chilis (ancho or guajillo); 2 tsp avocado oil; ½ of a yellow onion, (chopped); 1 cup cauliflower, (chopped); 1 carrot, (thinly sliced); 1 celery stock, (thinly sliced); 5 cloves garlic, (roughly chopped); 1 ½ cups vegetable broth; 1 Tbsp cumin; 1 Tbsp paprika; 2 tsp chili powder; ¼ tsp black pepper; 1½ tsp salt; 1 Tbsp sugar; 2 tsp molasses; 2 Tbsp apple cider vinegar; 2 Tbsp lemon juice

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This homemade Lizano-style salsa brings the iconic flavors of Costa Rica into your kitchen! Easy to make, this savory salsa is mild in spice, bold in flavor, with bright, zesty notes that bring any dish to life.

My first experience with Lizano sauce was in the beautiful country of Costa Rica. Lizano is everywhere there; you can find it at all the markets and a bottle sits on the table at every restaurant. I’d been eating Gallo Pinto, a flavorful Costa Rican rice and bean staple that uses Lizano Salsa as it’s key ingredient, just about every day for two months and absolutely fell in love with the dish!

I wanted to recreate the “Lizano” flavors at home since it’s hard to find Lizano locally and everything tastes better cooked fresh from scratch anyways!

Tips for Success

Don’t overcook the dried chilis.
Toast chilis 1-3 minutes, watching them closely. If the chilis scorch then they will have a bitter flavor.
Add salt to personal preference.
Store-bought Lizano contains a ton of salt, but you can customize the salt to your personal and dietary preference! I personally use 1 ½ tsp for a batch but if you’re watching your salt intake, start with ½ tsp and go from there.

How to Make Lizano

Step 1: Place dried chilis (ancho or guajillo) in a non-oiled skillet on medium heat. Toast chilis 1-3 minutes, being careful to not let them burn. Once toasted, remove from skillet and remove the stems and seeds.

Step 2: Heat a large pot on medium heat. Add 2 tsp avocado oil and sauté onion, cauliflower, carrot, and celery until softened. Stir in garlic and cook for 30 seconds.

Step 3: Add 1 ½ cup vegetable broth, toasted chilis, 1 Tbsp cumin, 1 Tbsp paprika, 2 tsp chili powder, ¼ tsp black pepper, 1½ tsp salt, 1 Tbsp sugar, and 2 tsp molasses. Cover pot with a lid, reduce heat to low and let simmer for 15 minutes.

Step 4: Once everything has softened, remove from heat and let cool a bit.

Step 5: Transfer mixture to the food processor along with 2 Tbsp apple cider vinegar and 2 Tbsp lemon juice. Seal the lid and process until relatively smooth. Taste, adding anything more it may need.

Smoky “Lizano”

I also have a recipe for a smoky version of “Lizano” Salsa, a slightly spicy, smoky variation that uses adobo peppers rather than dried chilis. Try that r ecipe here!

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