Lucky Devils Diablo Sauce Recipe
- Level: Easy
- Yield: 2 cups
- Total Time: 55 minutes
- Preparation: 15 minutes
- Cooking: 40 minutes
Nutritional Information
Per Serving (Serving Size: 1 of 2): Calories 78, Total Fat 1g, Saturated Fat 0g, Carbohydrates 17g, Dietary Fiber 7g, Sugar 10g, Protein 4g, Cholesterol 0mg, Sodium 847mg
Ingredients
- 1 habanero pepper
- 1 jalapeno pepper
- 1/2 pasilla pepper
- 1 (14 1/2-ounce) can whole peeled tomatoes
- 1/8 cup chili paste
- 4 teaspoons soy sauce
- 1 1/2 teaspoons brown sugar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon California chili powder
- 1/4 teaspoon paprika
- 2 teaspoons freshly chopped cilantro
- Juice of 1/2 lime
Instructions
- Char the habanero and jalapeno peppers over an open flame until their skins are blackened. Allow them to cool briefly, then remove stems and seeds. Do the same with the pasilla pepper and set all aside.
- Pour the canned tomatoes along with their juice into a large pot. Use your hands to crush the tomatoes further. Add the roasted habanero and jalapeno, the pasilla chili paste, soy sauce, brown sugar, cayenne, ancho and California chili powders, plus paprika. Bring to a gentle boil, then reduce heat and simmer for 30 minutes.
- Take the pot off the heat and let the sauce cool. Refrigerate if desired. Once fully cooled, stir in the chopped cilantro and lime juice.
- Blend the mixture in a food processor or blender until smooth. You may adjust the quantity of peppers or chili powders to achieve your preferred heat level. Our preference is for a spicy kick!
Important Notes
This recipe is from a culinary professional and may not be verified for home cooking.
Safety Tip for Blending Hot Liquids: Allow the sauce to cool for about five minutes before transferring to your blender. Fill the blender halfway, secure the lid with one corner slightly open, and cover the lid with a kitchen towel to prevent splattering. Pulse until smooth.
