Lizano-Style Salsa

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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