Lizano Sauce (Costa Rican Salsa)
Sauces and Marinades | European cuisine
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
5
Description
The sauce can be stored in the refrigerator for about 2 weeks, yielding approximately 2 cups. You can buy black molasses in Moscow: http://nevkusno.ru/item/15082
Ingredients
- Water - 12 fl oz
- Red Long Chili Peppers - 2 pieces
- Spanish onions - ½ head
- Carrot - 1 piece
- Sugar - 1.1 oz
- Meyer Lemon Juice - 1 fl oz
- Vinegar essence - 0 fl oz
- Ground Cumin - 0.5 oz
- Salt - 0.4 oz
- Black Pomegranate Molasses - 0.4 oz
- Chicken Broth - 0.4 oz
Step by Step guide
Step 1
Remove the stems from the chili peppers and cut them in half lengthwise.
Step 2
Remove the seeds, leaving only the flesh.
Step 3
Heat a skillet (cast iron or stainless steel) over medium heat.
Step 4
Place the chili pieces in the skillet and sauté, turning, for 2 minutes.
Step 5
Add water and reduce the heat, simmer for about 5 minutes.
Step 6
Next, place the chili pieces in a blender and blend.
Step 7
Measure 240 ml of the water used to cook the chili and add it to the blender as well.
Step 8
Add the onion, carrot, sugar, lemon juice, vinegar, salt, molasses, and vegetable broth (if desired).
Step 9
Blend everything until smooth.
Step 10
Add the remaining spices to taste.
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