SALSA DIABLA, MEXICAN SHEDEVIL SALSA

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Salsa Diabla, Mexican Shedevil Salsa image

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...

Provided by Juliann Esquivel

Categories     Salsas

Time 20m

Number Of Ingredients 10

1 can(s) 28 ounces, of crushed tomatoes
1 medium vidalia onion cut in fourths
1/4 c fresh lime juice (seeds removed) or a little more if desired
3 clove fresh garlic peeled
5 Tbsp of pickled jalapeno rings and 5 tablespoons juice from the jar
1/2 tsp salt
1/2 tsp black pepper
1/4 c fresh cilantro chopped
1/4 tsp cumin powder
1/2 tsp garlic powder

Steps:

  • 1. 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.
  • 2. 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
  • 3. I will post a picture this weekend.

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