Costa Rican Salsa Lizano

Name: Costa Rican Salsa Lizano
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Costa Rican
Ingredients: Water — 300 ml (1.25 cups); Carrots, finely grated — 100 g (2/3 cup); Onion, finely grated — 50 g (1/3 cup); Cauliflower, finely grated — 50 g (1/3 cup); White vinegar — 80 ml (1/3 cup); Ground cumin, mustard powder and turmeric — 3 g each (1 tsp each); Sugar — 20 g (4 tsp); Salt — 5 g (1 tsp); Cornstarch (for thickening) — 10 g (1 tbsp)

The Quirky Foodster Team

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15 min

Prep

20 min

Cook

Ingredients

Water — 300 ml (1.25 cups)
Carrots, finely grated — 100 g (2/3 cup)
Onion, finely grated — 50 g (1/3 cup)
Cauliflower, finely grated — 50 g (1/3 cup)
White vinegar — 80 ml (1/3 cup)
Ground cumin, mustard powder and turmeric — 3 g each (1 tsp each)
Sugar — 20 g (4 tsp)
Salt — 5 g (1 tsp)
Cornstarch (for thickening) — 10 g (1 tbsp)

Method

Combine water, grated carrot, onion and cauliflower in a saucepan; simmer 15 minutes until vegetables are very
soft.
Strain the mixture through a fine sieve or cheesecloth, pressing to extract as much liquid as possible; discard solids.
Return the strained liquid to the pan; add vinegar, cumin, mustard powder, turmeric, sugar and salt.
Mix cornstarch with a little cold water to form a slurry, then whisk into the sauce.
Simmer 5 minutes until slightly thickened and smooth; cool before bottling.

Cultural Background: Costa Rica's most beloved condiment, Salsa Lizano is a tangy, slightly sweet vegetable-based sauce created in 1920 and now considered a national institution, used liberally on gallo pinto, casados and virtually every savoury dish.

Tips: • Straining thoroughly is key to achieving the sauce's characteristic thin, smooth consistency rather than a chunky vegetable purée. • The exact commercial recipe is a closely guarded secret, so homemade versions approximate rather than replicate it exactly.

Variations: • Adjust sugar and vinegar ratios to taste, as this varies by household approximation. • Use as a marinade base by adding a splash to meat before cooking.

Storage: Refrigerate in a sealed bottle up to 1 month.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 10 kcal, 0.1 g protein, 0 g fat, 2.5 g carbohydrate per 15 ml serving.

FAQs: What is Salsa Lizano traditionally served with? Gallo pinto (rice and beans), casado plates, and virtually any savoury Costa Rican dish as a table condiment. Can I buy Salsa Lizano instead of making it? Yes, it's widely available in Latin grocery stores and online; this homemade version approximates its distinct tangy-sweet flavour.