Traditional "Lizano" Salsa
This homemade Lizano-style salsa brings the iconic flavors of Costa Rica to 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.
Servings: 2 cups
Equipment
- 1 Large pot
- 1 Food processor
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
Spices
- 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
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.
- Heat a large pot on medium heat. Add 2 tsp oil and sauté onions, celery, cauliflower, and carrot until veggies begin to soften. Stir in garlic and sauté for 30 seconds.
- 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 with a lid and gently simmer for 15 minutes, until everything is soft.
- Remove from heat and let cool a bit. Transfer 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.
- Salsa keeps in the fridge in a well sealed container for up to a week or freeze for 1-2 months.