Ingredients for Lizano Style Salsa
- Chile
- 1 cup water
- Yellow Onion
- Carrot
- Granulated Sugar
- Lemon Juice
- White Vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- Molasses
- Vegetable Broth
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How to Make Lizano Style Salsa
- Remove stems from 1 pound of chiles (e.g., jalapeños, serranos).
- Slice the chiles in half lengthwise and remove seeds and membranes.
- Preheat a 6-8 inch cast iron or heavy stainless steel skillet over medium heat.
- Add the chiles to the skillet and toast, turning frequently for 5-7 minutes, until slightly charred.
- Add 1 cup of water to the skillet, reduce heat to low, and simmer for 5 minutes.
- Remove the chiles from the skillet and let cool slightly.
- In a blender, combine the toasted chiles, 1 cup of the chile-infused cooking liquid, 1/2 cup chopped red onion, 1/4 cup chopped cilantro, 2 cloves garlic, 2 tablespoons lime juice, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Blend until completely smooth.
- Taste and adjust seasoning as needed. Add more lime juice for acidity, salt for saltiness, or spices to your preference.
- Pour into a sterilized jar and seal. Refrigerate for at least 30 minutes to allow flavors to meld.
- Store in the refrigerator for up to 2 weeks, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
81g
Fat
0g
Carbs
9g
