Salsa Sauce Recipe Food Fusion

[Clidia Panahon]

Onmy quest to discover new condiments I came across Lizano Sauce from Costa Rica. It sounded intriguing, especially since it can be found on most restaurant tables in that country so of course, I had to make some!

I lived in Costa Rica for 4 months while studying abroad. Was second home sick for gallo pinto, and I just made this. It isn't even close to the real salsa Lizano for me. The flavors are there, but all out of proportion and it's just not the right taste on its own or in gallo pinto for me. Thank you for the recipe though

It's tasty but not the least bit like the bottled Costa Rican Salsa Lizano I suddenly realized I was out of in the middle of making gallo pinto. I tried getting it a little closer by adding squirts of bbq sauce, worcestershire, more vinegar, some adobo sauce, cornstarch and then thickening it on the stovetop. It was closer and my family liked it, but it was a totally different taste.

@Tina, I think the brand IS Lizano. I wish I could attach a pic here. Lizano Salsa/Sauce de Vegetales y Especias Made with Vegetables and Spices. The Original Sauce Since 1920. I went to our local Latin market yesterday and almost fainted at the price. $8.99 for 21 oz. I think it went up by at least $1 maybe 2 since the last time I bought it - maybe six months ago. Not cheaper on Amazon either. But sometimes you gotta splurge, and I did :)

I made this to incorporate into a gallo pinto recipe and it's fantastic. The recipe tasted authentic and true to what I ate during time in Costa Rica. For my taste (especially to use this as a condiment) I wanted things just a little thicker so pared back from 1.5 cups to 1 cup veggie broth and still thought it turned out great.

Just whipped this together to give it a whirl. I started off with this exact recipe, with the caveat that I included about 1/2 cup of the water I soaked the Guajillo peppers in (I started off with hot water), and I only had Blackstrap molasses. Upon completion, it came off as maybe a little mild, so I added an extra tbsp of lemon juice, and threw in about half a teaspoon (a few grams) of dried Hinkelhatz pepper powder which is roughly in the same ballpark as Cayenne pepper in terms of capsaicin-- but a little fruitier --which did the trick. I think if the vegetable components had started out fermented in brine (so naturally pickled), it would put this recipe over the top into gourmet.

Recommendation to the author: Instead of referencing "half an onion," etc type of measurements, it would be easier to replicate more precisely if the measurements were in weights (most of the world uses grams) for those components. Half a carrot is a little odd, too, especially considering the extremely wide array of carrot sizes out there. In the end, the sauce I have now in my fridge will definitely get used :D ... I just don't know how closely it resembles the original thing.

For our first dish to use Salsa Lizano, we prepared some Gallo Pinto (including the a generous dollop of this sauce), mixed in some stewed tomatoes (because yum), and stuffed the works into some large colourful bell peppers. Nothin' like a little fusion cuisine!

When I was given the opportunity to create my own, I decided to make a fun version of my own. I do not usually make a lot of fried foods but I opted to go authentic on the way egg rolls are usually prepared. I had my 5 year-old help with the preparation and the results ended up being very positive!

This is a quick and delicious recipe that can be made basically with pantry items. What can you do with a can of black beans? Many things, but this egg roll recipe will make everyone in your household pretty happy.

My husband smoked 6 tomatillos while he was making other dishes so that I could have my tomatillo salsa to make this dish complete. If you love smoking, this can really add additional dimensions to your salsa!

The recipe is a bit of Asian-Mexican fusion as it uses Chinese-style roast duck (think Peking duck) that is shredded and topped with Mango Pineapple Salsa and a Hoisin-infused sour cream. The recipe was easy because obviously I did not roast the duck myself; instead I bought a whole roasted duck from one of the Chinese hawkers in my neighborhood (elsewhere, Chinatown will have plenty of these hanging from the window). Do not have the butcher chop it up for you, just buy it whole as it is much easier to pull the meat off that way. If they cut it for you, you are going to have the arduous task of separating all the bones and inevitably fail at it.

In a small dish, mix together the sour cream with hoisin sauce. I used a 200ml tub of sour cream and whipped it with 1 tablespoon of hoisin sauce. The sweet and salty hoisin sauce mixed with sour cream creates an unbelievably smooth condiment.

Filed under American, Asian Fusion, Mains, Mexican, Poultry, Recipes Tagged with american nouveau cuisine, asian fusion cuisine, cinco de mayo, hoisin sauce, mango pineapple salsa, mexican cuisine, pulled duck, recipe, roast duck, sour cream, taco

I created a spin on a Thai salsa in the past using lemongrass and kaffir lime leaves, but the jeaw mak len is a bit chunkier, and smokier in flavor, and trust me, it goes great with pretty much everything.

Now you have a couple of options here. You can figure out how to do all of this on a grill, over charcoal, or you can get a nice hot cast iron skillet in the oven, super hot, and roast the vegetables. Me? In the oven, on high.

Now you have another couple of options. Food processor, or mortar and pestle. I go with the food processor as it is less labor intensive, and heck, I can train myself on being a pulse master. Not sure if that is a good thing or what, but whatever. Toss in the salt, fish sauce, and cilantro. Pulse or mortar the vegetable mixture until you have a nice, chunky consistency.

Ian, good question. It is essentially the Lao tomato salsa and can be used on a ton of stuff. The difference from a Mexican salsa is the fish sauce, and the Thai birds. Of course you can go with jalapenos or serranos, but to keep it more traditional go with the Thai birds.

Wow this recipe is so similar to the Mexican salsa I make! I keep winning (small) salsa contests with it (5x first place, one time 2nd plAce). Mine uses less garlic, and green onions instead of white and line juice, a few more tomatoes. I found this because I wondered if it would be stepped up with a little umami from fish sauce! My former secret ingredients were a scant tsp of sugar and Mexican oregano. Next not-so-secret ingredient: fish sauce!

What an interesting use of gochujang. My mom uses gochujang with fermented soy bean paste, a little bit of sugar, green onions, little bit of garlic to make a good sauce. I'd give you the exact amounts except it's just that, a little of this, a bit of that.

Great recipe but not quite there compared to the original kogi salsa roja. Kogis salsa is more dark red, sweeter, and a lotttt more mild. Luckily I went with my instinct and used only half of the required chili de arbol. Still pretty spicy. Next time only 7.

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Miso tantanmen might change your mind-a hot Chinese import into ramen years ago. But it sounds like spicy curry beef stew noodles, from Thailand or Malaysia, would be more up your alley. I add hot salsa and olive oil to spaghetti because Italian food has the same problem as Japanese sometimes.

Fideo noodles, which I use elsewhere on the blog, are a kind of (often super skinny) spaghetti or angel hair, also often broken and toasted before using. At any rate, yes fideo noodles are a traditional way of using pasta in Mexican food but I was specifically creating a play on ramen bowls with this dish and specifically call for ramen noodles. As I note in the beginning the dish is not meant to be authentic or traditional, but rather a fusion of the craze for ramen soups of all kinds and Mexican flavors.

This is a super easy recipe, you just make the sauce which is impossible to mess up. Dry the tofu for a bit. Throw the salsa all together, bake the tofu, toss with the sauce and you are ready to eat! This is the perfect taco Tuesday dish or weekend awesomeness dish!

I made this creamy avocado sauce specifically to accompany some chorizo & cheese filled empanadas. I wanted the flavors of guacamole but wanted something easier to pair with empanadas than the typical chunkier guacamole. This avocado sauce is perfectly smooth, refreshing and spicy. It turned out to be a great sauce not just for empanadas but also for grilled meats or seafood, a replacement for mayonnaise on sandwiches, or simply a great dipping sauce.

This avocado salsa is very easy to make: just put all the ingredients in the blender. Of course, it helps to chop and crush the ingredients a little before; this will minimize the number of the times you have to shake up the blender before pulsing again (and again).

I love this recipe! Outside of the more traditional use of dips and taco toppings I use it in place of egg yolk for deviled eggs style healthy fat and protein snack. My family loves it for breakfast as well. Spread it on toast and top with a fried egg.

This was soooooo yummy! I cut the recipe in half because my family is picky and I thought I would be the only one eating it but they finished it, lol. This recipe is now going to be one of my regular recipes. Thank you. :)

This is a short but not so sweet a post. This is going to be one hot, spicy and totally lip smacking ride along the Mexican borders. I recently made a day trip to some of the authentic Mexican stores around here in San Diego and picked up a few interesting things. This is my authentic salsa recipe with Chipotle and Guajillo chilies.

Lately i have been very curious about Mexican cuisine. Clearly, San Diego is a perfect place to acquire inspiration for Mexican food with the plethora of eateries offering the most local and authentic Mexican dishes for us to try. I have been lucky to make a couple of Mexican friends here and they recently took me to shops from where they get their authentic Mexican produce.

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