Salsa Lizano

Ingredients

• 1 medium onion – chopped
• 1 medium carrot – sliced
• 1 cup cauliflower florets – chopped
• 0.5 large green bell pepper – chopped
• 2 cloves garlic – sliced
• 2 cups water
• 2 tsp kosher salt
• 0.25 cup light brown sugar
• 0.75 cup white distilled vinegar
• 1.5 tsp ground cumin
• 1 tsp dry mustard
• 0.5 tsp ground black pepper
• 0.25 tsp ground turmeric
• 2 tsp cornstarch
• 2 tbsp water – for slurry

Instructions

1. Prep the vegetables: chop the onion, slice the carrot, chop the cauliflower florets and green bell pepper, and slice the garlic.
2. Combine the onion, carrot, cauliflower, green bell pepper, garlic, 2 cups water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook until the vegetables are very tender, 18–22 minutes.
3. Stir in the brown sugar and vinegar until dissolved. Simmer 5 minutes to meld.
4. Off the heat, blend the mixture until perfectly smooth and velvety, 1–2 minutes (use an immersion blender, or carefully transfer to a blender and return to the pot).
5. Stir in the cumin, dry mustard, black pepper, and turmeric. Return to a gentle simmer and cook 5–7 minutes to bloom the spices.
6. In a small bowl, whisk the cornstarch with 2 tbsp water to make a smooth slurry. Whisk the slurry into the sauce and simmer until slightly thickened and glossy, 1–2 minutes; it should lightly coat the back of a spoon.
7. Taste and adjust seasoning with a pinch more salt or a splash of vinegar if needed. Let cool to room temperature, about 30 minutes, then transfer to a clean bottle or jar. Refrigerate at least 24 hours before serving for the flavors to round out. Keeps refrigerated for up to 1 month.