DiabloSauce

Ingredients

Base

• 6 oztomato paste (one can)
• 2 tbspsun-dried tomato paste
• 3 cupswater
• ¼ cupwhite vinegar
• 1lime, juiced
• 1 tbsplemon juice
• ½ tbspcane sugar

Chiles

• 2dried ancho chiles
• 5dried jalapeños
• 1dried guajillo chile

Spices

• 1 tbspblack peppercorns
• 1 tspred pepper flakes
• ½ tbspcumin
• 2 tspsalt
• 1 tspchili powder
• ½ tsponion powder
• 2 tspdried minced onion
• 1 tspgarlic powder

Method

1. Measure everything

   Set out all ingredients before you start. The list is long, but each step is fast.

2. Build the liquid base

   Put the saucepan on medium heat. Add the tomato paste, sun-dried tomato paste, water, vinegar, lime juice and lemon juice. Whisk until the paste fully dissolves and no lumps remain.

   Use a hand juicer for the lime. It is faster and it holds back the seeds.

3. Add the chiles and spices

   Stir in the sugar, the whole dried chiles and all spices. Mix until the spices spread through the liquid.

4. Simmer 20 minutes

   Bring the pan to a boil. Then remove the lid, lower the heat, and hold a light simmer. The chiles become soft and the liquid darkens.

   20:00 Start Reset

5. Cool, then blend

   Let the mixture cool. Pour it into a blender and purée until smooth. Hot liquid expands in a blender, so do not skip the cooling.

6. Strain into a jar

   Add ¼ cup water to loosen the purée. Pour it through cheesecloth or a fine mesh strainer into a mason jar. Let it drain, or press it through with a rubber spatula. This gives the thin, smooth texture of the original.

7. Store

   Keep the jar in the refrigerator for up to four weeks. Serve the sauce cold, straight from the fridge.

Notes