Salsa Lizano

Ingredients

• 1.5 cups water
• 1 cup carrot – sliced
• 0.5 cup cauliflower florets – chopped
• 0.5 cup onion – chopped
• 0.5 cup green bell pepper – chopped
• 3 cloves garlic – sliced
• 1.5 tsp salt
• 0.5 cup white vinegar
• 3 tbsp dark brown sugar
• 1 tbsp yellow mustard
• 2 tbsp tamarind paste
• 1 tsp ground cumin
• 0.5 tsp ground turmeric
• 0.5 tsp ground black pepper
• 0.5 cup water – as needed to adjust consistency

Instructions

1. Combine 1.5 cups water, carrot, cauliflower, onion, green bell pepper, garlic, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook until the vegetables are very soft, 20–25 minutes.
2. Transfer the vegetables and all their cooking liquid to a blender. Add the white vinegar, dark brown sugar, yellow mustard, tamarind paste, ground cumin, ground turmeric, and ground black pepper. Blend until completely smooth and velvety, 1–2 minutes, adding up to 0.5 cup additional water to reach a pourable, steak-sauce-like consistency.
3. (Optional for extra-smooth texture) Pass the blended sauce through a fine-mesh sieve back into the saucepan, pressing on the solids; discard any fibrous bits.
4. Return the sauce to a low simmer, stirring often, until glossy and the flavors have melded, 10–15 minutes. The sauce is done when it coats the back of a spoon and drips in a slow ribbon.
5. Cool to room temperature, then transfer to a clean bottle or jar. Refrigerate at least 12 hours before using for best flavor. Store refrigerated for up to 4 weeks.