sauce

Diabla Salsa

Name: Diabla Salsa
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: about 480 ml (2 cups)
Ingredients: 325 ml (1¼ cups) guajillo chile puree; 14 g chile japón (or arbol), dried; 675 ml (2¾ cups) tomatoes, diced; ½ yellow onions, julienned; 1 garlic cloves; 14 g butter; 60 ml (¼ cup) chipotle puree; 1 tbsp coriander seeds; 7 g black pepper; 60 ml (¼ cup) orange juice; 90 ml (½ cup) mayonnaise; 2 tbsp chicken stock

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Prep

20 minutes

Cook

40 minutes

Total

1 hr

Serves

about 480 ml (2 cups)

Orange-red diabla salsa in a bowl showing guajillo chile and tomato depth

Orange-red, spicy, and a little tangy, diabla salsa has more going on than most hot sauces. It reads like heat up front, then you get tomato, a hint of citrus, and something creamy underneath.

Ingredients

325 ml (1¼ cups) guajillo chile puree
14 g chile japón (or arbol), dried
675 ml (2¾ cups) tomatoes, diced
½ yellow onions, julienned
1 garlic cloves
14 g butter
60 ml (¼ cup) chipotle puree
1 tbsp coriander seeds
7 g black pepper
60 ml (¼ cup) orange juice
90 ml (½ cup) mayonnaise
2 tbsp chicken stock

Instructions

1
In a blender, puree the guajillo, chile japón, garlic, coriander seeds, black pepper, orange juice, mayonnaise, and chicken stock until smooth. Set aside.
2
In a large stock pot, melt the butter over medium-high heat.
3
Add onions and tomatoes. Cook, stirring, until golden brown, about 15 minutes.
4
Add the blended puree to the pot.
5
Simmer on low for 30 minutes, stirring occasionally.
6
Taste and season with salt.

Cook's Note

The mayonnaise in the blend sounds odd but it rounds out the heat and gives the sauce a creamy body without tasting like mayo. Don't skip it, leaving it out makes the salsa thinner and one-note.

Best Served With

Tossed with grilled shrimp, crab, or lobster. Also good as a dipping sauce for fried seafood or over fish tacos.

Why This Recipe Works

Cooking the onions and tomatoes to golden before adding the chile puree builds a savory base that keeps the sauce from being just heat. The orange juice and coriander add brightness and warmth. Mayonnaise binds the whole thing into a smooth, glossy sauce.

Make It Yours

Swap chicken stock for shrimp broth for a more seafood-forward version
Reduce the chile japón by half for a milder diabla
Add a tablespoon of agave syrup to sweeten it slightly
A splash of lime juice at the end sharpens the whole sauce

Leftover Strategy

Keeps refrigerated for 1 week. Reheat gently on low heat, stirring. Good as a taco sauce the next day.

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Pairing

A cold light beer or citrusy cocktail cuts through the spice well. A Michelada is the natural pairing for this sauce.