dwfisk
Quintessential Chatty Farker
Don't know anything about it other than it is a Costa Rican "thin" BBQ sauce I saw served with a pork dish. Looks really good, kinda thin like a Carolina vinegar sauce but heavy on the peppers & cumin????
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Talk to me about "Lizano"
- Thread starter dwfisk
- Start date
Groundhog66
Babbling Farker
I've never heard of it, but it sounds interesting enough...I's like to try it.
Salsa Lizano, (salsa means "sauce" in Spanish), is a Costa Rican condiment developed in 1920 by the Lizano Company. It is now a product of Unilever. It is a thin, smooth, light brown sauce (akin to such condiments as HP Sauce). It is meant to be used while cooking or at tableside to flavour one's food when serving. It is slightly sweet with a hint of spiciness lent by black pepper and cumin.
The ingredients include water, sugar, salt, vegetables (onions, carrots, cauliflower, cucumbers), spices, pepper, mustard, and turmeric.
Many Costa Rican dishes are prepared with Salsa Lizano, and it is ubiquitous on restaurant tables in its country of origin. It is commonly used with gallo pinto and tamales, and is also considered particularly complementary with eggs, rice, beans, fish, cheese, curries, and as a marinade for meat.
Salsa Lizano is increasingly available commercially throughout North America through online retailers. The first USA importer was Costa Rican Store back in 2003. Lizano and Costa Rican Store worked together to bring containers of Lizano to the USA.
Salsa Lizano, (salsa means "sauce" in Spanish), is a Costa Rican condiment developed in 1920 by the Lizano Company. It is now a product of Unilever. It is a thin, smooth, light brown sauce (akin to such condiments as HP Sauce). It is meant to be used while cooking or at tableside to flavour one's food when serving. It is slightly sweet with a hint of spiciness lent by black pepper and cumin.
The ingredients include water, sugar, salt, vegetables (onions, carrots, cauliflower, cucumbers), spices, pepper, mustard, and turmeric.
Many Costa Rican dishes are prepared with Salsa Lizano, and it is ubiquitous on restaurant tables in its country of origin. It is commonly used with gallo pinto and tamales, and is also considered particularly complementary with eggs, rice, beans, fish, cheese, curries, and as a marinade for meat.
Salsa Lizano is increasingly available commercially throughout North America through online retailers. The first USA importer was Costa Rican Store back in 2003. Lizano and Costa Rican Store worked together to bring containers of Lizano to the USA.
Bludawg
somebody shut me the fark up.
Salsa Lizanno is vegetable based more like worcestershire but totally different. It's only made in CR and the recipe is held as tight as KFC's' 11 herbs & spices. It's not as all spicy. Not the original recipe but pretty dam close.
Lizano-Style Costa Rican Salsa
1-2 dried chiles, such as guajillo
1 1/2 cups water
1/2 small yellow onion
1 4-inch piece thick carrot, chopped
2 tablespoons granulated sugar
2 tablespoons fresh squeezed lemon juice
1 tablespoon unflavored vinegar
1 tablespoon ground cumin
2 teaspoons fine salt
2 teaspoons molasses
2 teaspoons all-natural powdered vegetable broth base
Remove the stems of the chiles and then slice the chiles in half lengthwise. Remove the seeds and fibrous connective material attaching the seeds to the chiles. Pre-heat a 6-8-inch cast iron or stainless steel skillet over medium heat. 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 about five minutes. Remove the chile pieces from the pan and place in blender. Measure out 1 cup of the chile-infused water and add this to the blender with the chiles.
Add the onion, carrot, sugar, lemon juice, vinegar, salt, molasses, bouillon . Blend until smooth. Taste for seasoning.
Lizano-Style Costa Rican Salsa
1-2 dried chiles, such as guajillo
1 1/2 cups water
1/2 small yellow onion
1 4-inch piece thick carrot, chopped
2 tablespoons granulated sugar
2 tablespoons fresh squeezed lemon juice
1 tablespoon unflavored vinegar
1 tablespoon ground cumin
2 teaspoons fine salt
2 teaspoons molasses
2 teaspoons all-natural powdered vegetable broth base
Remove the stems of the chiles and then slice the chiles in half lengthwise. Remove the seeds and fibrous connective material attaching the seeds to the chiles. Pre-heat a 6-8-inch cast iron or stainless steel skillet over medium heat. 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 about five minutes. Remove the chile pieces from the pan and place in blender. Measure out 1 cup of the chile-infused water and add this to the blender with the chiles.
Add the onion, carrot, sugar, lemon juice, vinegar, salt, molasses, bouillon . Blend until smooth. Taste for seasoning.
Groundhog66
Babbling Farker
Okay, now I have to order some...
[ame="https://www.amazon.com/Lizano-Salsa-24-7-Oz-700ml/dp/B005TBURAI"]Amazon.com: Lizano Salsa, 24.7 Oz | 700ml[/ame]
[ame="https://www.amazon.com/Lizano-Salsa-24-7-Oz-700ml/dp/B005TBURAI"]Amazon.com: Lizano Salsa, 24.7 Oz | 700ml[/ame]
