On a recent trip to Costa Rica I found it impossible to say goodbye. Not to the monkeys, the warm air, or lush rainforest, but to a condiment: On every Costa Rican table, Salsa Lizano adds smoky heat to everything from omelets to fish tacos to Bloody Marys. Created by Prospero Jiménez in 1920, the exact recipe is shrouded in secrecy. I was afraid I wouldn't be able to replicate the flavor, so I tucked a bottle in my suitcase. Weeks later, back home, I whipped up a quick dinner of arroz con pollo and splashed on the Salsa Lizano. Closing my eyes, I imagined I could hear the sounds of the rainforest as I savored every bite. That bottle is long gone, but thankfully the condiment has made its way to North America; you can buy it in specialty stores and on their website.