Lizano Sauce Recipe Natural Food

SALSA LIZANO RECIPE: HOW TO MAKE THE COSTA RICAN SALSA

Steps:

• Place a saucepan over medium heat. Add the chilies and water or vegetable stock. Simmer until the chilies become soft, about 10 to 15 minutes. Remove the chilies from the heat. Transfer the chili mixture into a blender. Add in all the remaining ingredients and blend until smooth.

CHILIGUARO

Steps:

• Combine the tomato juice, guaro, lime juice, Salsa Lizano, hot sauce, onion and cilantro in a blender. Add 1 to 1 1/2 teaspoons salt and 1/2 teaspoon pepper and puree until smooth. Pour into a container and refrigerate until ready to serve.
• To serve, vigorously shake or stir some of the tomato juice mixture in a shaker with ice until very cold. Strain into 2-ounce shot glasses and garnish with lime wedges.

LIZANO-STYLE SALSA

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.