Lizano Style Salsa Food

SALSA LIZANO

Salsa Lizano image

Delicious Costa Rican salsa

Provided by By Chrissy

Time 20m

Yield 1

Number Of Ingredients 12

Ingredients

2 dried chiles, deseeded (I used ancho)
1 cup vegetable stock
1/2 small yellow onion (about 1/2 cup)
1 5" carrot, peeled and coarsely chopped
2 TB granulated sugar
1 TB lemon juice
1 TB vinegar
1 TB cumin
1 tsp salt
2 tsp coarse ground pepper
2 tsp molasses
1/2 tsp mustard powder

Steps:

In a small saucepan, add the chilis and vegetable stock. Simmer about 15 minutes until the chiles are soft. To a blender, add the remaining ingredients, along with the chilies. Puree until smooth.

GALLO PINTO RECIPE | COSTA RICAN RICE AND BEANS

Gallo Pinto Recipe | Costa Rican Rice and Beans image

Make up this quick and easy authentic Gallo Pinto recipe in just 30 minutes! Serve these Costa Rican rice and beans for a fabulous vegetarian dinner.

Provided by London Brazil

Categories Dinner lunch Main Course

Time 30m

Number Of Ingredients 11

Ingredients

3 cups cooked rice (brown or white*)
2 Tbsp. olive oil
1 red bell pepper (finely diced)
1 sweet onion (finely diced)
2 cloves garlic (crushed)
⅓ cup Lizano salsa
½ tsp. cumin
¼ tsp. paprika
⅛ tsp. cayenne pepper
½ tsp. salt (to taste)
15- oz. can black beans (drained)

Steps:

In a large skillet over medium heat add olive oil, bell peppers, and onion. Sauté for 5-7 minutes or until veggies are tender.
Add crushed garlic and continue sautéing for 1 minute.
Whisk together cumin, paprika, cayenne pepper, and salt in a small bowl.
Add rice, beans, and seasoning ingredients to the skillet. Stir to combine.
Pour Lizano salsa over rice and stir well. Cook for 5-10 minutes, uncovered, over low heat, or until rice absorbs the sauce.
Serve gallo pinto with cilantro and additional Lizano salsa, if desired, and enjoy!

Nutrition Facts : Calories 358 kcal, Carbohydrate 60 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 1146 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving

LIZANO-STYLE SALSA

Lizano-Style Salsa image

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

Ingredients

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)

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.

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