Devil Sauce Recipes

LUCKY DEVILS DIABLO SAUCE

Steps:

• Roast the habanero and jalapeno peppers over an open flame until they are charred on the outside. Remove from the heat and cool slightly. Remove the stems and the seeds. Remove the stems and seeds from the pasilla pepper as well. Set aside.
• Place the tomatoes with their sauce into a large pot. Crush the tomatoes up more with your hands to break them up. Add the roasted habanero and jalapeno peppers, the pasilla chili paste, soy sauce, brown sugar, cayenne, ancho and California chili powders and paprika into the pot and bring to a low boil. Reduce the heat and simmer for 30 minutes.
• Remove from the heat and cool it down. You can place it into the refrigerator. Once the sauce it cooled completely, add the cilantro and lime juice.
• Puree in a food processor or blender until it is smooth. You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking. We love it hot!

DEVIL'S STEAK SAUCE

Steps:

• In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

DEVILED SAUSAGES

Steps:

• Heat olive oil in a large skillet over medium heat. Cook sausages, about 15 minutes, until well browned and cooked through.
• Drain fat, and return skillet and sausages to medium heat. Stir in water, soy sauce, Worcestershire sauce, mustard, cayenne, tomato paste, and brown sugar. Bring contents to a boil; reduce heat, and simmer, stirring occasionally, about 10 minutes.

DEVILED SAUCE

Steps:

• Combine all ingredients in a saucepan, bring to the boil and simmer for 2 minutes.
• Pour into a jug to serve over your desired meat.

DEVIL SAUCE

Steps:

• Dev3 cloves of garlic chopped finely 1 onion chop finely ¼ cup of oil 1TBS of corn starch 2 TBS vinegar ½ cup of ketchup ½ TeS of salt 2 TBS of Worcestershire sauce 1 TeS dry mustard il Sauce

CLAM FRITTERS WITH RED DEVIL SAUCE

Steps:

• Sift flour, baking powder. salt, pepper, and onion powder into a large mixing bowl.
• Whisk 1/2 cup reserved clam liquid, milk, egg yolks, and 1 T. oil in a small bowl until blended.
• Add to flour mixture; beat until smooth.
• Stir in clams, rice and green pepper.
• Prepare the Devil Sauce.
• Heat 3 inches of oil in a large deep saucepan over medium-high heat until oil is 370F; adjust heat to maintain temperature.
• Beat egg whites in a small bowl until stiff but not dry, fold into rice mixture.
• Carefully drop batter by heaping tablespoonfuls into oil; fry, turning once, until golden, about 2 1/2 minutes per side.
• Drain on paper towels; serve with Red Devil Sauce.
• Devil Sauce: Mix all ingredients in a small saucepan; heat over medium heat until hot.