Well Fed 2 Lizard Sauce

IMG_1757There are a bunch of great sauce recipes in Well Fed 2 and we tried a new one tonight to go along with salmon cakes.  It definitely has some zip (and I cut back on the cayenne pepper to 1/2 teaspoon) and is really good.  Lizard sauce was simple to make and the dried guajillo peppers were readily available in the dried peppers section at Whole Foods.  Mel refers to it as Costa Rican ketchup and we are looking forward to trying it on breakfast eggs and tomorrow night’s tacos.

I use disposable gloves when handling peppers, just an extra precaution to make sure I don’t get the oil anywhere it’s not wanted!  I don’t have a cast-iron skillet but my non-stick skillet worked fine, just set a timer to make sure they don’t burn or stick.

  • 4 dried guajillo peppers
  • 2 cups water
  • 1 tablespoon coconut oil
  • 1/2 medium yellow onion, diced (about 1/2 cup)
  • 1 medium carrot, peeled and diced (about 1/2 cup)
  • 1/2 rib celery, diced (about 1/4 cup)
  • 1/4 red bell pepper, diced (about 1/4 cup)
  • 4 cloves garlic, peeled and smashed
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper (I used 1/2)
  • 2 tablespoons lemon juice
  • 1 tablespoon cider vinegar

1. Cut the guajillo peppers in half lengthwise and remove the seeds. Heat a cast-iron skillet over medium-high heat, about 3 minutes. Add the peppers and toast until starting to brown, about 1 minute per side. Add the water, bring to a boil, and simmer 5 minutes. Put the peppers in a blender or food processor with 1 cup of the water from the pan.  (I drained the water through a sieve to make sure any remaining seeds were removed.)

2. Dry the pan and reheat over medium-high heat, about 3 minutes. Place the coconut oil in the pan and when it’s melted, add the onion, carrot, celery, bell pepper, and garlic. Sauté until soft and beginning to turn golden, 5-7 minutes. Add the cumin, salt, and cayenne, stirring until fragrant, about 30 seconds. Turn off heat, add lemon juice and vinegar; stir to combine.

3. Remove the vegetables from the pan and carefully add them to the blender. Purée until smooth. (If you have an immersion blender, you can use that instead.)

4. Allow the flavors to meld about 10 minutes before using, then eat at room temperature or chilled on EVERYTHING! Store covered in the refrigerator for up to 3 weeks.

I am grateful each day for wellness, happiness and the opportunity to share with you.