Salsa Diabla, Mexican Shedevil Salsa Recipe

No Photo

Have you made this?

 Share your own photo!

Salsa Diabla, Mexican Shedevil Salsa

Juliann Esquivel


This salsa is very popular in Mexico it is smooth not chunky and reminds me of a tabasco sauce, only mine is not as thin. We call it salsa diabla in Spanish, diabla translates to shedevil. I make it and store in a plastic squeeze bottle like those plastic ketchup & mustard containers. I refrigerate after making it it will last about a week but in my house it never lasts that long. My kids when they were growing up their favorite thing to do was to serve a large bowl of potato chips and sprinkle a generous amount on all the chips. They would eat chips, salsa and coke while watching tv. I could not keep potato chips or any of this salsa for long. It's addicting and you can't stop eating it. It is also delicious on deep fried fish and fries. Of course you can season anything on the table with it. Enjoy

★★★★★ 2 votes
a crowd or bunch
20 Min


1 can(s)
28 ounces, of crushed tomatoes
1 medium
vidalia onion cut in fourths
1/4 c
fresh lime juice (seeds removed) or a little more if desired
3 clove
fresh garlic peeled
5 Tbsp
of pickled jalapeno rings and 5 tablespoons juice from the jar
1/2 tsp
1/2 tsp
black pepper
1/4 c
fresh cilantro chopped
1/4 tsp
cumin powder
1/2 tsp
garlic powder


1Put all of the above ingredients into a blender. Blend on high until all is liquified smooth and well blended. You may have to work in small batches. Taste to adjust the flavors as needed. If you like more heat add more jalapenos, if you want more earthy flavor add a bit more cumin powder, If you want more garlic or salt go for it. If you like the taste of cilantro add a little more.
2Pour into a bottle type plastic container. Keep refrigerated until ready for use. Serve over any of your favorite dishes. Will keep for about a week in the frig. Enjoy
3I will post a picture this weekend.

About this Recipe

Course/Dish: Salsas
Regional Style: Mexican