Traditional "Lizano" Salsa
Recreate the flavorful "Lizano" Salsa in your kitchen! Easy to make, this "Lizano" salsa is fresh, zesty, and easier on the salt!
Servings: 1 batch of gallo pinto
Ingredients
- 2 Dried chilis ancho or guajillo
- Avocado oil for sautéing
- ½ of a Yellow onion chopped
- 1 cup Cauliflower chopped
- 1 Carrot thinly sliced
- 1 Celery stock thinly sliced
- 5 Cloves garlic minced
- 1½ cups Vegetable broth
Spices
- 1 Tbsp Cumin
- 1 Tbsp Paprika
- ½ tsp Turmeric
- ½ tsp Black pepper
- 1-2 tsp salt
- 1 Tbsp Sugar
- 2 Tbsp Apple cider vinegar
- 2 tsp Molasses
- 2 Tbsp Fresh lemon juice about ½ a lemon
Instructions
- Heat non-oiled skillet on medium heat. Toast the whole chilis until they begin to brown and become fragrant, 1-3 minutes. Don't overcook them or they will become bitter!
- Once toasted, remove dried chilis from heat. Cut out seeds and stem.
- In large pot: Sauté onions, celery, cauliflower, and carrot in avocado oil until the onion begins to turn translucent and veggies begin to soften. Add garlic and sauté for 30 seconds.
- Add veggie broth, cumin, paprika, turmeric, black pepper, salt, sugar, apple cider vinegar, and molasses.
- Cover and gently simmer 10-15 minutes until everything is soft, stirring occasionally.
- Remove from heat and let cool. Transfer to your food processor, add the lemon juice and puree. Use Salsa immediately for Gallo Pinto or store in an air tight container in the fridge.
Notes
I use this fresh sauce for my Gallo Pinto and then freeze the rest to use later! It also keeps in the fridge in a well-sealed jar for 1 week. Lizano also makes for a great salsa to drizzle on burritos or tacos!