Best 5 Salsa Diabla Mexican Shedevil Salsa Recipes
Prepare to unleash a tastebud tantalizing journey with our ultimate guide to cooking "Salsa Diabla Mexican Shedevil Salsa". This electrifying condiment originates from the vibrant culinary traditions of Mexico, promising an explosion of flavors that dance and tango on your palate. Salsa Diabla, literally translated as "Devilish Salsa," lives up to its name, captivating the senses with its fiery heat while simultaneously enticing with its rich and complex layers of flavor. Whether you're a seasoned salsa connoisseur or a novice dipping into the world of spicy delights, our comprehensive guide will equip you with the knowledge and techniques to master this culinary masterpiece. So, get ready to ignite your taste buds and embrace the fiery essence of Salsa Diabla Mexican Shedevil Salsa.
Here are our top 5 tried and tested recipes!
SALSA DIABLO
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.
THE ORIGINAL CAMARONES A LA DIABLA
Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.
Provided by Jennifer Aleman
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
- Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
- Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
- Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 9.5 g, Cholesterol 176.7 mg, Fat 5.3 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 502.2 mg, Sugar 3.9 g
MEXICAN SALSA II
Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.
Provided by Sabrina
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
- Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g
SALSA DIABLO
Make and share this Salsa Diablo recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Remove husks and stems from tomatillos; rinse and drain.
- Place tomatillos in a pan with enough water to cover; bring to a boil over medium heat and cook 5-10 minutes or until tender; drain.
- When tomatillos are cool, remove skins from tomatillos if desired and chop coarsely.
- Mix ingredients together thoroughly in a bowl.
- Serve.
Nutrition Facts : Calories 93, Fat 1.9, SaturatedFat 0.3, Sodium 479, Carbohydrate 18.9, Fiber 5.4, Sugar 11.6, Protein 3.2
SALSA DIABLA, MEXICAN SHEDEVIL SALSA
This salsa is very popular in Mexico it is smooth not chunky and reminds me of a tabasco sauce, only mine is not as thin. We call it salsa diabla in Spanish, diabla translates to shedevil. I make it and store in a plastic squeeze bottle like those plastic ketchup & mustard containers. I refrigerate after making it it will last about a week but in my house it never lasts that long. My kids when they were growing up their favorite thing to do was to serve a large bowl of potato chips and sprinkle a generous amount on all the chips. They would eat chips, salsa and coke while watching tv. I could not keep potato chips or any of this salsa for long. It's addicting and you can't stop eating it. It is also delicious on deep fried fish and fries. Of course you can season anything on the table with it. Enjoy
Provided by Juliann Esquivel @Juliann
Categories Salsas
Number Of Ingredients 10
Steps:
- Put all of the above ingredients into a blender. Blend on high until all is liquified smooth and well blended. You may have to work in small batches. Taste to adjust the flavors as needed. If you like more heat add more jalapenos, if you want more earthy flavor add a bit more cumin powder, If you want more garlic or salt go for it. If you like the taste of cilantro add a little more.
- Pour into a bottle type plastic container. Keep refrigerated until ready for use. Serve over any of your favorite dishes. Will keep for about a week in the frig. Enjoy
- I will post a picture this weekend.
Tips:
- Use ripe tomatoes for the best flavor. Look for tomatoes that are deep red and free of blemishes.
- Toast the guajillo and ancho chiles in a dry skillet over medium heat until they are fragrant and slightly darkened, about 2 minutes per side.
- Soak the toasted chiles in hot water for at least 30 minutes, or until they are softened.
- Puree the chiles, tomatoes, onions, garlic, and cilantro in a blender or food processor until smooth.
- Season the salsa with salt, pepper, and cumin to taste.
- Serve the salsa immediately or store it in the refrigerator for up to 5 days.
Conclusion:
Salsa diabla is a delicious and versatile Mexican sauce that can be used to add flavor to a variety of dishes. It is made with a combination of roasted chiles, tomatoes, onions, garlic, and cilantro, and it can be easily adjusted to your desired level of spiciness. Whether you are using it as a dipping sauce, a marinade, or a cooking sauce, salsa diabla is sure to add a delicious kick to your meal.
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