Lizanostylesalsa Recipes

SALSA LIZANO

Salsa Lizano image

Delicious Costa Rican salsa

Provided by By Chrissy

Time 20m

Yield 1

Number Of Ingredients 12

Ingredients

2 dried chiles, deseeded (I used ancho)
1 cup vegetable stock
1/2 small yellow onion (about 1/2 cup)
1 5" carrot, peeled and coarsely chopped
2 TB granulated sugar
1 TB lemon juice
1 TB vinegar
1 TB cumin
1 tsp salt
2 tsp coarse ground pepper
2 tsp molasses
1/2 tsp mustard powder

Steps:

In a small saucepan, add the chilis and vegetable stock. Simmer about 15 minutes until the chiles are soft. To a blender, add the remaining ingredients, along with the chilies. Puree until smooth.

FRESH RESTAURANT-STYLE SALSA

Fresh Restaurant-Style Salsa image

This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!

Provided by NicoleMcmom

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 10m

Yield 24

Number Of Ingredients 10

Ingredients

1 (28 ounce) can Roma tomatoes, drained
4 small Roma tomatoes, quartered
1 cup chopped white onion
1 clove garlic, smashed
1 small bunch fresh cilantro, stems removed
1 serrano pepper, seeded and chopped
1 medium jalapeno pepper, seeded and chopped
1 tablespoon freshly squeezed lime juice
1 ½ teaspoons kosher salt
¼ teaspoon ground cumin

Steps:

Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g

LIZANO-STYLE SALSA

Lizano-Style Salsa image

I found this recipe on the web while researching an article for Costa Rician Foods. Aparently this stuff is addictive. If you try it please feel free to compare to the store bought stuff & what you would add/change. No name was attached to the original recipe.

Provided by Diana Adcock

Categories Sauces

Time 40m

Yield 2 cups

Number Of Ingredients 11

Ingredients

1 -2 dried guajilo chile
1 1/2 cups water
1/2 small yellow onion, chopped
1 large carrot, chopped (4 inch piece)
2 tablespoons granulated sugar
2 tablespoons lemon juice
1 tablespoon white vinegar
1 tablespoon ground cumin
2 teaspoons salt
2 teaspoons molasses
2 teaspoons vegetable broth, granuels and (optional)

Steps:

Remove stems from the chiles.
Slice the chiles in half lengthwise.
Remove the seeds and fibrous connective material attaching the seeds to the chiles. (I use the back of a spoon when I need to do this in other recipes)
Pre-heat a 6-8-inch cast iron or heavy stainless steel skillet over medium heat.
When hot 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 five minutes.
Remove the chile pieces from the pan and place in blender.
Measure out 1 cup of the chile-infused water and add to the blender.
Add the remaining ingredients.
Blend until smooth.
Taste for seasoning.
Pour into a sterile jar and seal.
Keeps for 2 weeks in the fridge or you can freeze in a container or ice cube tray.

MEDIUM HOT RESTAURANT STYLE SALSA

Medium Hot Restaurant Style Salsa image

After being inspired by a recipe I found on Pinterest, I decided to enter a salsa competition at work. I broke out the blender and purchased some basic salsa ingredients in bulk and started creating! This is a restaurant style salsa made with just enough jalapenos to be dangerous!

Provided by Julie C.

Categories Sauces

Time 15m

Yield 1 quart, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (14 1/2 ounce) can diced tomatoes, Fire Roasted
1 (10 ounce) can rotel
1/2 medium yellow onion, chopped
3 garlic cloves, chopped
1 1/2 limes, Juiced
2 jalapenos, with seeds and membrane chopped
1 bunch cilantro, chopped
2 teaspoons salt

Steps:

Put all ingredients in a blender or food processor and pulse/blend until combined.

FIESTA SALSA

Fiesta Salsa image

Tasty salsa is easy using Ball® Fiesta Salsa Mix and either fresh or canned tomatoes.

Provided by Ball

Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes

Yield 32

Number Of Ingredients 4

Ingredients

4 ½ cups finely diced fresh tomatoes
3 tablespoons white vinegar (5% acidity)
¼ cup Ball® Fiesta Salsa Mix - MIX WELL BEFORE MEASURING
2 each Ball® or Kerr® Pint (16 oz) Jars with lids and bands

Steps:

Prepare canner, jars, and lids according to manufacturer's instructions.
Combine tomatoes, vinegar, and Ball® Fiesta Salsa Mix in large saucepan.
Heat to a boil. Reduce heat and simmer 5 minutes.
Ladle hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
Process in boiling water canner for 35 minutes, adjusting for altitude.

Nutrition Facts : Calories 8.3 calories, Carbohydrate 1.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 113.8 mg, Sugar 0.7 g

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