Salsa Lizano-Style Sauce
A tangy, slightly sweet vegetable sauce inspired by Costa Rica's iconic table condiment. The everyday splash on gallo pinto, casados, and tacos.
Ingredients
- 1 cupwater
- 1/2 cupyellow squash or chayote (chopped)
- 1 carrot (chopped)
- 1/2 onion (chopped)
- 1/4 cupcauliflower (chopped, optional)
- 1 tbsptamarind paste
- 1/3 cupapple cider vinegar
- 2 tbspbrown sugar
- 1 tbspsoy sauce
- 1/2 tspground cumin
- 1/4 tspground turmeric (for color)
- 1/4 tspmustard powder
- 1/2 tspsalt
Instructions
- 1
Simmer the water, squash or chayote, carrot, onion, and cauliflower together until very soft, about 15 minutes.
15:00 - 2
Blend the cooked vegetables with their liquid until completely smooth.
- 3
Return to the pot and whisk in the tamarind paste, vinegar, brown sugar, soy sauce, cumin, turmeric, mustard powder, and salt.
- 4
Simmer 5 more minutes to let the flavors meld, then taste and adjust sweetness and tang.
- 5
Cool and strain if you'd like it silkier. Bottle and refrigerate; keeps about a month.
Notes
The real thing is a proprietary blend. This version gets close with pantry staples. A dash goes a long way.
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