Salsa Lizano (copycat)
Created by JostLori on July 27, 2017
- Servings: 24
- Prep Time: 10m
- Cook Time: 0m
- Recipe #26669
Ingredients
- 2 dried guajillo chiles
- 1 1/2 cups water
- 3 ounces (1/2 small) onion, chopped
- 3 ounces (4-inch piece) thick carrot, chopped
- 1 tablespoons granulated sugar
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon white vinegar
- 2 teaspoons ground cumin
- 2 teaspoons fine salt
- 1 teaspoon Worcestershire sauce
- 2 ounces tamarind paste (see note)
- 3 tablespoons tamarind liquid
- Note: place tamarind paste in a heatproof cup with 1/2 cup water. Microwave for 1 minute, then stir and break up pieces with a spoon. Let sit for five minutes to soften. Remove the flesh to make up the 2 tablespoons needed, but don't discard the liquid. Make sure there are no seeds
How to Make
-
Step 1: Remove the stems of the chiles and then slice the chiles in half lengthwise. Remove the seeds and fibrous connective material attaching the seeds to the chiles. Pre-heat a 6-8-inch cast iron or stainless steel skillet over medium heat. 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 about five minutes. Remove the chile pieces from the pan and place in blender. Measure out 1 cup of the chile-infused water and add this to the blender with the chiles.
-
Step 2: Add the remaining ingredients. Blend until smooth. Taste for seasoning.
Nutritional Facts
- Serving Size: 1 (26 g)
- Calories 27.2
- Total Fat - 1 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 198.9 mg
- Total Carbohydrate - 4.2 g
- Dietary Fiber - 0.2 g
- Sugars - 2.1 g
- Protein - 0.6 g
- Calcium - 11.1 mg
- Iron - 0.3 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg