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California Farm Lizano Style Pepper Sauce

Name: How to cook California Farm Lizano Style Pepper Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 1 bottle + frozen ice cube tray
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Lizano Style Pepper Sauce

A Worchester type pepper sauce from Costa Rica, it gives a mildly spicy and tangy vegetable salsa flavor sprinkled on eggs, steaks, sausages, rice, tortilla and taco dishes. I replaced the recipe preservatives and the TVP, hydrolized vegetable protein, with fresh vegetables. This sauce has the ability to flavor a mixed dish of beans, onion, peppers, nuts and rice so every ingredient tastes like a meaty dinner. Turns half a pound of chopped chicken meat into six dinner portions. Can be preserved. If you are concerned about preservation risks, follow the instructions at soeasytopreserve.com.

Ingredient

Food ration :

2 people, 1 bottle + frozen ice cube tray

Cooking time :

1/2 hour

2 cups

Water

2 Tbs

Celery stalk, chopped

2 Tbs

dry or fresh Lovage leaves

2 Tbs

fresh or dry Parsley leaves

2 Tbs

Natto paste

2 Tbs

celeriac root, fresh or fermented

2 Tbs

Molasses

2 Tsp

Celery seed

1/2 Tsp

Corn starch

mild dried Kashmiri chili pepper, soaked till soft, deseeded, destemmed

2 Tbs

each Carrot, onion, cucumber, cauliflower,

4 Tbs

apple cider vinegar

2 Tbs

granulated or black Garlic

2 Tbs

Lime juice

mild dried kashmiri chili pepper, soaked till soft, deseeded, destemmed

1 Tbs

cumin

Cooking instructions

* Step 1

Use a quarter fresh or Lacto-fermented celeriac root: scrub, slice 1/4” thick, put in mason jar. Cover with cup of apple cider vinegar and 1/4 cup soy sauce. Keep submerged with second small screwtop inside large mouth screwtop. Ferment one week, rinse, use.

* Step 2

Bring all broth ingredients to a boil. Simmer till soft and fragrant. Set aside.

* Step 3

In food processor, puree all other ingredients.

* Step 4

Mix broth with puree in cast iron sauce pan, simmer till flavors have mingled. Puree in food processor again till smooth. Thicken with corn starch. Taste, put in carafe. Freeze leftovers in ice cube tray with lid.