📝 About This Recipe
Transport your taste buds to the lush landscapes of Costa Rica with this authentic, deeply savory, and slightly sweet brown sauce. Often called the 'Pura Vida' condiment, Salsa Lizano is a complex blend of vegetables and spices that provides an addictive umami punch to any dish. Its unique profile—reminiscent of a tropical Worcestershire sauce—is the secret ingredient that makes Gallo Pinto and Casados truly unforgettable.
🥗 Ingredients
The Vegetable Base
- 2 medium Carrots (peeled and roughly chopped)
- 1 large White Onion (roughly chopped)
- 1/2 cup Chayote Squash (peeled and diced)
- 1/2 cup Red Bell Pepper (seeded and chopped)
- 4 cloves Garlic (smashed)
- 2 cups Water (for simmering)
The Flavor Profile
- 1/4 cup Molasses (unsulphured)
- 1/2 cup White Vinegar (distilled)
- 2 tablespoons Brown Sugar (packed)
- 2 teaspoons Salt (fine sea salt)
- 1 tablespoon Mustard Powder
- 1 teaspoon Ground Cumin (toasted if possible)
- 1/2 teaspoon Ground Turmeric
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Cornstarch (mixed with 2 tbsp cold water for thickening)
👨🍳 Instructions
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1
In a medium saucepan, combine the chopped carrots, white onion, chayote squash, red bell pepper, and smashed garlic cloves.
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2
Add 2 cups of water to the pot, ensuring the vegetables are mostly submerged. Bring the mixture to a rolling boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover the pan, and simmer for 20-25 minutes. The vegetables should be very soft and easily pierced with a fork.
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4
Remove the pan from the heat and allow it to cool slightly for about 10 minutes to prevent steam pressure buildup in the blender.
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5
Carefully transfer the cooked vegetables and their remaining cooking liquid into a high-speed blender.
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6
Add the molasses, white vinegar, brown sugar, salt, mustard powder, cumin, turmeric, and black pepper to the blender.
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7
Blend on high speed for 2 full minutes until the mixture is completely smooth and silky. There should be no visible vegetable fibers remaining.
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8
Pour the blended sauce back into the saucepan and place it over medium-low heat.
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9
Taste the sauce. If you prefer it more acidic, add a teaspoon more vinegar; for more depth, a pinch more cumin.
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10
Whisk the cornstarch and cold water together to create a slurry. Slowly whisk this into the simmering sauce.
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11
Continue to simmer for 5 more minutes, stirring constantly, until the sauce thickens slightly to a pourable, syrup-like consistency.
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12
Remove from heat and let the sauce cool completely at room temperature. The flavors will develop and deepen as it cools.
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13
Once cooled, strain through a fine-mesh sieve if you want a professional, ultra-smooth finish, then transfer to a glass bottle or jar.
💡 Chef's Tips
For the most authentic flavor, do not skip the chayote; it provides the specific body and subtle sweetness traditional to Lizano. If you don't have molasses, you can substitute with dark corn syrup, though you will lose some of the smoky depth. Store the sauce in the refrigerator for up to 3 weeks; the vinegar and salt act as natural preservatives. Always shake the bottle before using, as some natural settling of the spices may occur over time. Avoid using apple cider vinegar, as its fruity profile can clash with the savory cumin and turmeric notes.
🍽️ Serving Suggestions
Drizzle generously over Gallo Pinto (Costa Rican rice and beans) for the ultimate traditional breakfast. Use it as a marinade for flank steak or chicken breast before grilling to add incredible umami. Mix a tablespoon into your scrambled eggs or omelets for a savory flavor boost. Serve as a dipping sauce alongside Patacones (fried green plantains) or empanadas. Pair with a cold Imperial beer or a refreshing glass of Horchata to balance the savory-sweet notes.