Salsa Diabla Mexican Shedevil Salsa Recipes

SALSA DIABLO

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.

SALSA DIABLO

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 DIABLA, MEXICAN SHEDEVIL SALSA

Steps:

• 1. Put all of the above ingredients into a blender. Blend on high until all is liquified smooth and well blended. You may have to work in small batches. Taste to adjust the flavors as needed. If you like more heat add more jalapenos, if you want more earthy flavor add a bit more cumin powder, If you want more garlic or salt go for it. If you like the taste of cilantro add a little more.
• 2. Pour into a bottle type plastic container. Keep refrigerated until ready for use. Serve over any of your favorite dishes. Will keep for about a week in the frig. Enjoy
• 3. I will post a picture this weekend.

SALSA DEL DIABLO ROJO

Steps:

• Cut tops off peppers. Leave the seeds.
• Cut onion into manageable pieces.
• Dice Garlic.
• Run all vegetables through the shredding blade of your food processor. If you don't have a food processor, diced all vegetables into small pieces.
• Using the mixing blade of your food processor, pulse all vegetables together, then add can of tomatoes. Run for 30 seconds.
• Pour in salsa mix and lime juice. Blend for approximately 1 minute.
• Pour into serving bowl and enjoy!