Best Salsa Diabla Mexican Shedevil Salsa Recipes

Salsa Diablo image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 8 servings

Number Of Ingredients 13

Two 10-ounce cans diced tomatoes with green chiles, such as Rotel
One 28-ounce can whole tomatoes in juice
1/2 cup fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, minced
1 habanero chile, seeded and chopped
1 jalapeno, quartered and sliced thin (with seeds and membrane)
1 canned chipotle in adobo sauce
1 teaspoon hot sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
Juice of 1 lime

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.

Salsa Diablo image

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