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!