Salsa Lizano

My husband and I recently visited Costa Rica. This was our first time there and we loved it. The first morning we were served Gallo Pinto at breakfast. This is a traditional Costa Rican dish. It combines black beans and rice with a few other ingredients. One of those ingredients is Salsa Lizano. From what I've read and experienced, it's easy to find in Costa Rica, but not so easy to find in the USA! After getting some confused looks from grocery store workers (including at a Mexican store near my home), I realized I'd have to learn how to make my own Salsa Lizano. I used this recipe and our family liked it:

from thekitchn.com

1 to 2 dried chiles, such as guajillo
1 1/2 cups water
1/2 small yellow onion
1 4-inch piece thick carrot, chopped
2 tablespoons granulated sugar
2 tablespoons fresh squeezed lemon juice
1 tablespoon unflavored vinegar
1 tablespoon ground cumin
2 teaspoons fine salt
2 teaspoons molasses
2 teaspoons all-natural powdered vegetable broth base, optional
1. Remove the stems of the chiles and then slice the chiles in half lengthwise. Remove the seeds and fibrous connective material attaching the seeds to the chiles. Pre-heat a 6-8-inch cast iron or stainless steel skillet over medium heat. Lay the chile pieces in the pan and toast, turning after about 2 minutes. Add the water and lower the heat to bring the water to a simmer. Simmer for about five minutes. Remove the chile pieces from the pan and place in blender. Measure out 1 cup of the chile-infused water and add this to the blender with the chiles.

2. Add the onion, carrot, sugar, lemon juice, vinegar, cumin, salt, molasses, bouillon (if using). Blend until smooth. Taste for seasoning.

Sauce will keep in refrigerator for up to two weeks.