Smoky “Lizano” Salsa
This variation of "Lizano" Salsa 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.
Servings: 2 cups
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.