Smoky “Lizano” Salsa
A fun, smokey twist off the traditional "Lizano" Salsa!
Servings: 2 batches of gallo pinto
Ingredients
- Avocado oil for sautéing
- ½ of an Yellow onion chopped (about 1 cup)
- 5 Garlic cloves minced
- 1 cup Cauliflower chopped
- 1 Celery stock thinly sliced
- 1 Carrot thinly sliced
- 1 ½ cups Vegetable broth
- 2 Tbsp Chipotle peppers in adobo sauce
Spices & more
- 1 Tbsp chili powder
- 1 Tbsp cumin powder
- 2 tsp smoked paprika
- ¼ tsp Turmeric
- ⅛ tsp Black pepper
- 1-2 tsp Salt to taste
- 1 Tbsp Sugar
- 2 Tbsp Apple cider vinegar
- 2 tsp Molasses
- 2 Tbsp Lemon juice about a half of a large lemon
Instructions
- Heat large pot over medium heat. Sauté onions, celery, cauliflower, and carrot in avocado oil until the onion begins to turn translucent. Add garlic and sauté for 30 seconds.
- Add veggie broth, chipotle peppers, cumin, paprika, turmeric, black pepper, salt, sugar, apple cider vinegar, and molasses.
- Cover and gently simmer 10-15 minutes until soft, stirring occasionally.
- Remove from heat and let cool. Transfer to your food processor and add the lemon juice. Puree until smooth. Once salsa has cooled, use immediately for Gallo Pinto or store in an air-tight container.
Notes
I use this fresh sauce for my Gallo Pinto and then freeze the rest to use later. It also makes a great salsa topping on tacos and tostadas!
You can store this sauce in the fridge in a well-sealed jar for 1 week.