diablo sauce


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.



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



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


Pic5: shrimp al diablo
Pic6: escargots
Pic7: ravioli