Salsa Diabla

Name: Salsa Diabla
Cuisine: Mexican, Latin American, American
Ingredients: 1 roma tomato; 2 dried guajillo chilies (deveined and deseeded); 3-4 dried arbol chilies (deveined and deseeded); 1 chili habanero; 1 garlic clove; 2 tbsp apple cider vingear; salt to taste

5 steps

Goes well with campechanos. Can last for 3-4 weeks. Once it begins to bubble, throw out. Can get alternative tastes by roasting tomatoes and garlic first, and/or frying the salsa in oil.

Updated at: Thu, 17 Aug 2023 03:39:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories17.2 kcal (1%)

Total Fat0.1 g (0%)

Carbs3.1 g (1%)

Sugars1.9 g (2%)

Protein0.3 g (1%)

Sodium197 mg (10%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1roma tomato

2dried guajillo chilies

deveined and deseeded

3dried arbol chilies

deveined and deseeded

1chili habanero

1garlic clove

2 Tbspapple cider vinegar

salt

to taste

Instructions

Step 1

Roast the habanero

Step 2

Devein and deseed chilies. Do so by removing the chile skin first and throw away. And then separate the stems, seeds, and veins if you don't want too spicy.

Step 3

Boil some water and put in a large bowl for finished chilies.

Step 4

Roast chilies on comol on high heat. Start with the inside of the chili. Press them into the comol to cook evenly. Cook until it begins to discolor (~20 seconds). Flip and then press again to make the chilies blister. Don't let underside turn black. Place finished chilies in hot water (only the dried ones).

Step 5

Blend chilies with tomato, garlic, vinegar, and salt. Add a little bit of chili water to make sauce more runny. Can use pineapple juice as well.