HOME > Chowhound > Home Cooking >

Lizano Salsa from Costa Rica

ctl98 Mar 10, 2007 04:02 PM

I was just introduced to this wonderful condiment. I added it to my refried beans today and used it as a dip for grilled porkchops. Truly addictive!

Does anyone have any other recipes using this sauce?

  1. Click to Upload a photo (10 MB limit)
  1. rose water RE: ctl98 Mar 10, 2007 07:18 PM

    I love salsa lizano! It is the perfect accompaniment to fried eggs. Glad to hear you've discovered it; look forward to other people's suggestions.


    1. c
      cheapertrick RE: ctl98 Mar 10, 2007 11:35 PM

      It's my favorite condiment. I no longer use ketchup. It's perfect fo grilling. My favorite Costa Rican restuarant uses it on all of their sandwiches. A steak sandwich (Philly cheesesteak) or a burger is perfect.

      1. arifa RE: ctl98 Mar 10, 2007 11:47 PM

        oh man - after our trip to costa rica, my husband went online and stocked up on huge bottles of this stuff. it's pretty tasty on rice and beans, but that's not very imaginative. sorry.

        1. c
          chanbny RE: ctl98 Apr 22, 2008 10:36 AM

          I use it to perk up my soups. It seems to do just the trick. Problem, I've run out. Where to buy in NYC?

          1 Reply
          1. re: Pura Vida
            yukonsean RE: Pura Vida Oct 6, 2008 01:07 PM

            Pura Vida -- Do you put it on the chicken/pork after bbq'ing it or just brush it on while cooking? I brought some lizano back from Costa Rica and I want to cook something with my last remaining precious drops!

          2. e
            Erika L RE: ctl98 Oct 3, 2008 04:21 PM

            Ooooh, this post has brought back great memories of a trip to Costa Rica! I, too, am unimaginative and use it on gallo pinto, with scrambled eggs and sour cream to stand in for the natilla. Come to think of it, that's sounding like a mighty tasty dinner...

            1. p
              Pura Vida RE: ctl98 Oct 7, 2008 01:09 PM

              I marinate with Salsa Lizano. Then I brush it on while cooking. This makes a big difference. By the way, you might want to try this with chicken tenderloins on the end of a kabob stick. It's sort of like a Costa Rican jerk chicken. Enjoy!

              Show Hidden Posts