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Salsa Lizano is a condiment from Costa Rica. I want some opinions before I buy it.
I've had it. It wasn't the way we think of salsa - meaning it's not meant for dipping. It's a condiment meant to be added by the diner to the finished dish. Like any other bottled hot sauce or steak sauce. IIRC, it isn't terribly hot.
I think it's occasionally used in recipes as an ingredient.
All I can say is that whenever we travel to Costa Rica (which we have done 5 times over the past 12-13 years or so), we always stop at the closest Mega grocery chain and pick up drinks and snacks for our hotel room. We are always amazed at how sweet their salsa is. Not spicy at all. It basically tastes like chunky ketchup, even the American brands.
TBH, I'm not sure Costa Rica is known for their cuisine. To me, it's relatively plain and bland compared to many of its Central American neighbors.
All I can say is that whenever we travel to Costa Rica (which we have done 5 times over the past 12-13 years or so), we always stop at the closest Mega grocery chain and pick up drinks and snacks for our hotel room. We are always amazed at how sweet their salsa is. Not spicy at all. It basically tastes like chunky ketchup, even the American brands.
TBH, I'm not sure Costa Rica is known for their cuisine. To me, it's relatively plain and bland compared to many of its Central American neighbors.
All I can say is that whenever we travel to Costa Rica (which we have done 5 times over the past 12-13 years or so), we always stop at the closest Mega grocery chain and pick up drinks and snacks for our hotel room. We are always amazed at how sweet their salsa is. Not spicy at all. It basically tastes like chunky ketchup, even the American brands.
TBH, I'm not sure Costa Rica is known for their cuisine. To me, it's relatively plain and bland compared to many of its Central American neighbors.
Chiles aren’t a major ingredient in Central American cuisine, Guatemala being a possible exception.
Chiles aren’t a major ingredient in Central American cuisine, Guatemala being a possible exception.
Yes, good point, and probably why I consider it bland compared to the guatamalan restaurants near my house. More than that, though, I think the Costa Rican cuisine suffers from too much focus on gallo pinto as a dish for breakfast, lunch and dinner. There's only so much you can do with plain white rice and black beans sans spices.
Yes, good point, and probably why I consider it bland compared to the guatamalan restaurants near my house. More than that, though, I think the Costa Rican cuisine suffers from too much focus on gallo pinto as a dish for breakfast, lunch and dinner. There's only so much you can do with plain white rice and black beans sans spices.
A relative brought some back from Costa Rica. It's very good, not too hot, and I keep meaning to order more.
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