Homemade Diablo Sauce

Ingredients

• Serrano pepper

  Raw

  1 pepper or 6g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Pasilla peppers

  Dried

  1 pepper or 7g

• Tomatoes

  Whole, canned

  411g

• Chili

  Turkey & Bean - Wegmans

  ⅛ cup or 35g

• Soy sauce

  Regular sodium, Shoyu

  4 tsp or 21g

• Brown sugar

  1 ½ tsp brownulated or 5g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Fresh cilantro

  Coriander leaves, raw

  ⅔ tbsp or 0.7g

• Limes

  Raw

  ½ fruit or 34g

Directions

1. 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.
2. 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.
3. 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.
4. 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!

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