Lizano Style Salsa Recipes

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LIZANO-STYLE SALSA

I found this recipe on the web while researching an article for Costa Rician Foods. Aparently this stuff is addictive. If you try it please feel free to compare to the store bought stuff & what you would add/change. No name was attached to the original recipe.

Provided by Diana Adcock

Categories     Sauces

Time 40m

Yield 2 cups

Number Of Ingredients 11



Lizano-Style Salsa image

Steps:

  • Remove stems from the chiles.
  • Slice the chiles in half lengthwise.
  • Remove the seeds and fibrous connective material attaching the seeds to the chiles. (I use the back of a spoon when I need to do this in other recipes)
  • Pre-heat a 6-8-inch cast iron or heavy stainless steel skillet over medium heat.
  • When hot lay the chile pieces in the pan and toast, turning after about 2 minutes.
  • Add the water and lower the heat to bring the water to a simmer.
  • Simmer for five minutes.
  • Remove the chile pieces from the pan and place in blender.
  • Measure out 1 cup of the chile-infused water and add to the blender.
  • Add the remaining ingredients.
  • Blend until smooth.
  • Taste for seasoning.
  • Pour into a sterile jar and seal.
  • Keeps for 2 weeks in the fridge or you can freeze in a container or ice cube tray.

1 -2 dried guajilo chile
1 1/2 cups water
1/2 small yellow onion, chopped
1 large carrot, chopped (4 inch piece)
2 tablespoons granulated sugar
2 tablespoons lemon juice
1 tablespoon white vinegar
1 tablespoon ground cumin
2 teaspoons salt
2 teaspoons molasses
2 teaspoons vegetable broth, granuels and (optional)

EL GALLO PINTO (FROM COSTA RICA- BEANS AND RICE)

I was lucky enough to spend part of the summer in Costa Rica. This is the traditional dish that every Tico eats for breakfast, lunch, and probably dinner. I never got used to it for breakfast, but this is what I've come up with to imitate my travels there.

Provided by alijen

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



El Gallo Pinto (From Costa Rica- Beans and Rice) image

Steps:

  • Fry onion and bell pepper in the vegetable oil, about 3 minutes.
  • Add the garlic and sauté a bit more.
  • Pour in the beans and the stock, bring to a simmer.
  • Avoid the mixture drying up.
  • Add in the rice and stir thoroughly, gently.
  • Don't mash the beans!
  • Season to taste with salt and pepper.
  • Right before serving, stir in the coriander, and top with heavy cream if desired.

2 cups cooked white rice
2 cups cooked black beans
1/2 cup bean stock or 1/2 cup chicken stock, if bean not available
1/2 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
2 tablespoons fresh coriander, chopped
2 tablespoons vegetable oil
heavy cream, as desired topping

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  • Soups and Salads. Creamy potato soup, vegetable broths, beef stew – you name it, Salsa Lizano can pair well with it. The sauce can be added on top after serving to add some color and flavorful flare.
  • Stir Fry. As we have learned, Salsa Lizano pairs well with many things. This can make it a great sauce for all types of stir fry. Mix it in while cooking or just pour it on top after its finished.
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  • Tacos. Move over hot sauce, Salsa Lizano’s in town. Salsa Lizano is a wonderful sauce to be used as a taco topping. It complements the meat and shell well while adding a bit of spice.
  • Bloody Mary’s. Vodka, lime, and tomato juice – the classic Bloody Mary. For fans of this cocktail, it is known that many ingredients can be added to this drink to spruce it up.
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