The Devilish Taco Bell Diablo Sauce Recipes

TACO BELL DIABLO SAUCE

Steps:

• Stir the tomato paste, water, and vinegar in a large pot over medium heat. Mix in the sugar, Aji Panca paste, chipotle peppers, garlic powder, onion powder, jalapeno powder, red pepper flakes, and chilies. Let the mixture come to a boil, stirring constantly.
• Reduce the heat to low and simmer for 15 minutes. Remove from the heat and cool completely.
• Pour the sauce through a mesh sieve to rid of lumps and seeds. Pour a bit of water as you strain if the sauce is too thick. Store in an air-tight container and refrigerate for up to 4 weeks.

THE DEVILISH TACO BELL DIABLO SAUCE RECIPE

Steps:

• Mix chili powder, cumin, garlic powder, paprika, salt, and black pepper in a small bowl.
• In a large saucepan over medium heat, heat olive oil.
• Add onion and garlic, and cook until softened, about 5 minutes.
• Add diced tomatoes, green chilies, tomato sauce, sugar, vinegar, oregano, basil, and cayenne pepper.
• Bring to a simmer and cook for 15 minutes.
• Serve over rice or pasta.

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!