On Line Cookbook
Camarones A La Diabla Mexican Sauce - Mexican Red Sauce
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Jo-Tina Baldoni

Serves/Makes:2 quarts

  • 2 14.5 oz (406 grm). cans tomatoes (diced)
  • 1 6 oz (168 grm). can tomato paste
  • 1 medium onion, chopped
  • 1 cup (225 ml) water (set aside 1/2 cup)
  • 1/4 cup (60 ml) olive oil
  • 1 clove garlic, crushed
  • 2 tbsp (30 ml) cilantro (leaves only, chopped fine)
  • 1 tsp (5 ml) lemon juice
  • 1/4 cup (60 ml) green peppers (diced)
  • 1 medium jalapeno, chopped (optional)
  • 1 tbsp (15 ml) cumin
  • 1 tsp (5 ml) chili powder
  • 1 tsp (5 ml) paprika
  • 1/4 cup (60 ml) sugar
  • 1 tsp (5 ml) salt, to taste
  • Combine all ingredients, except for the 1/2 cup (125 ml) of water in a food processor or blender and blend until smooth.
  • Pour sauce into a medium sauce pan and add remaining 1/2 cup (125 ml) of water.
  • Bring to a boil then reduce heat to a simmer and allow to cook through for about 20 minutes.
An excellent sauce for shrimp, tamales, enchiladas and Mexican chicken casseroles.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2020 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.