Dry Mix to make 250ml Salsa Diablo Hot Sauce (65gm)

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Salsa Diablo (Devil's Sauce) mix is a robust, complex and fiery blend of Mexican chiles and spices.


Combine with any number of balance ingredients to create YOUR own sauce.


Ingredients: blended hot chile(capsicum anuum, capsicum baccatum, casicum chinense, capsicum frutescens), onion, garlic, citric acid, spices, sea salt.


Salsa Diablo dry mix instructions:


In heavy-bottomed saucepan bring 200ml water to a low boil.
Reduce heat to LOW and wisk-in Salsa Diablo spices packet (65gm).
Simmer, stirring frequently, for 20 minutes.
Add more water (in tiny amounts) if sauce becomes too thick.
Allow to cool.
Pour into a measuring cup and top-off to 250ml with white vinegar*.


Shake well before each service. Store product refrigerated for up to 3 months.


*For this salsa, the cheaper “plain” white vinegars work best. Specialty Mediterranean-style vinegars add flavours which may detract from the experience of chilli flavour (and, they don’t particularly gel with Mexican or Indian cooking styles).


A few VARIATIONS:
Salsa Tropicana: as above but top-off with mango, peach, pineapple or other fruit**
Salsa Jardín: as above; allow to cool before adding 1 cup chopped tomatoes, onion and cilantro**
Salsa de Maiz: as above and combine with 1 cup raosted sweet corn.


Try any number of your favourite vegetable ingredients. Salsa Diablo also makes a grest marinade!


** Keep refrigerated for up to 1 week.


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