A Costa Rican condiment popular amongst the locals, find a bottle in every restaurant. This is not your ordinary salsa. It’s peppery, slightly sweet, acidic and is layered with savory flavor. I have eaten it with eggs, tacos and steak. It’s unique qualities are difficult to describe, you’re just going to have to make some for yourselves.
On my quest to discover new condiments I came across Lizano Sauce from Costa Rica. It sounded intriguing, especially since it can be found on most restaurant tables in that country so of course, I had to make some!
Definitely different, slightly sweet but very savory with the help of pepper and cumin. It can be used while cooking and as a table condiment. It’s popular with eggs, rice, beans, fish, cheese, curries, and as a marinade for meat.
Toss in food processor or blender and voila! A surprising Costa Rican treat ready for everyday eating. Keep in fridge up to two weeks or freeze some for future use.
Enjoy these other sauces too!
- Apricot Chutney – a sweet, Indian condiment that is great on meat or with beans.
- Creamy Jalapeno and Avocado Salsa – a creamy salsa inspired by the salsas at Chuy’s in Austin.
- Ghana’s Shito Sauce – a peppery and robust pepper and onion sauce with lots of ginger and spices.
- A North African classic sauce called Harissa – Enjoyed by Tunisians and algerians, this easy sauce I made with jarred, roasted peppers, spices and olive oil.
- Chimichurri Rojo – A classic salsa/marinade from Argentina and Uruguay.
- Apricot Salsa – One of my personal favorite ways to use up all of the apricots that are happening at my house. A sweet and peppery salsa that is great on chicken and fish.
- Roasted Jalapeno Salsa – This salsa has only 4 ingredients and is absolutely incredible! This is my version of Taco Deli’s Crack Sauce. Seriously folks, you have to try this.
- Pebre Sauce – A cute little salsa/condiment/marinade that has an interesting history behind it from Chile with Catalan origins.
- Salsa Verde – A fresh classic from Mexico.
A Costa Rican condiment.
2 dried Guajillo chiles
1.5 cups vegetable broth
1/2 onion chopped
1/2 carrot chopped
2 Tbs white sugar
2 Tbs lemon juice
1 Tbs white vinegar
1 Tbs ground cumin
2 tsp salt
1 Tbs molasses
Soak chiles in water for 30 minutes then remove stem and seeds.
Place all ingredients into food processor or blender and blend well, sauce will be liquid with diced chunks.
Enjoy with eggs, rice, beans, fish, cheese, curries, and as a marinade for meat.
- Serving Size: 1/4 cup
- Calories: 20