diablo sauce

2019-04-28

This is NOT the Sauce Diable from French cuisine, which is derived from the dark roux sauces espagnole and demi-glace, not tomato sauce.

Spicy tomato recipes exist in many countries around the world—including Mexico / Tex-Mex—with some local spice variations. This one is easy: tomatoes, onions and all the heat you can handle.

I prepared this one originally with shrimp, but have also served it with escargots, ravioli and chicken gizzards.

INGREDIENTS

This is what you need for 3 servings:

3 cups simple tomato sauce
or 12 large fresh tomatoes
spring onion, chopped small
garlic, crushed
1-2 jalapeño peppers
or serrano, habanero, chipotle ...
or hot sauce
parsley or cilantro
S&P

Pic1: diablo sauce

Directions

Stew tomatoes down to a thick sauce.
Sauce should be chunky and stick to a spoon.
Sauté chopped onions until transparent.
Add the tomato sauce.
Bring to a boil over medium heat,
Reduce heat, cover and simmer.
Stew further until the sauce thickens to your liking.
Add crushed garlic, S&P, jalapeño or other to taste.
Know your hot peppers, don’t overdo it.
Stir in some chopped parsley or cilantro.
I added the shrimp to warm them through and give the sauce a bit of seafood flavor too.
Serve and enjoy the heat.

Pic2: simmer down
Pic3: add shrimp
Pic4: warm through

Pic5: shrimp al diablo
Pic6: escargots
Pic7: ravioli

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org