Not a salsa but a spicy sauce I’m trying to track down a good recipe for. I will share my salsa recipes soon though now I’ve found this subreddit! I used to live near this Mexican restaurant and fell in love with their camarones a la diabla dish but have struggled to find recipes to replicate it or even finding the similar sauce at other restaurants.
I made the quick graphic above to try to explain the differences. The version I got at the restaurant was lighter in color and texture and was a soupier almost fish sauce. When I’ve ordered it around and tried to find recipes, they look like the image on the right – red to maroon sauce that has a texture similar to tomato paste. Both versions are spicy but have a different kick to them, though I don’t have a defined enough palette to tell the differences.
My Ecuadorian friend suggested that the item I ordered may not actually be Mexican or is actually called something different but he didn’t know it and suggested Reddit so here I am. Any help is appreciated!
by SinkingShip1106
7 Comments
This graphic is amazing, I’m rooting for ya.
I’ve only ever had it the red-way so I can’t offer any help
Using fresh manzano or habanero chiles would give a orange-yellow color. Instead of the dark red from dried chiles.
My local restaurant uses Arbol chilis for theirs and usually it’s pretty dang hot (and dark red in color)
This is kinda crazy because we are making the red kind for my buddy today. It’s not what you are looking for but pretty much for the red stuff.
Garlic Chipotle Shrimp: the core is garlic, can chipotle salsa, and crushed red pepper.
So that is spicy and super red and freaking delicious!
But if you are looking for a more watery consistency, don’t mean that in a bad way at all, maybe habanero and blend it with a boiled tomato, and just add a touch of water until you get that and consistency you want of the sauce.
Experiment and see might hit right for you and please report back.
Super curious what results you’ll find!
Tomatillos 2#
Onion 1ea.
Garlic 1/3c.
Habanero 2ea.
Jalapeno 2ea.
Cumin to taste.
Salt to taste.
Lime Juice to taste.
Cilantro .5 bunch.
Chipotle in Adobo .5 can.
Sofrito (Puerto Rican style) 1.75c
Roast the veg hard. Buzz in everything else to combine.
Play with the amounts to your liking, but that should get you close to what you want.
One of my all-time favorite Mexican restaurant dishes from the San Francisco Bay Area comes from [Fiesta Del Mar](https://fiestadelmar.com/mountain-view-fiesta-del-mar-too-food-menu) (Mountain View, CA): “Shrimp a la Diabla”. (Same as Camarones a la Diabla.)
Their dish has *jumbo shrimp sautéed in spicy hot chile de árbol sauce.* Depending on the chef, it’s quite hot–and super tasty enough to be enjoyed akin to very spicy salsa. Obviously, it’s more sauce than salsa, although I’ll happily dip chips in it **just like salsa.**
For OP, here’s a possible recipe:
From: [https://www.onionringsandthings.com/camarones-a-la-diabla/](https://www.onionringsandthings.com/camarones-a-la-diabla/)
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Author: Lalaine Manalo
Ingredients
* 1 pound large shrimps, shell on
* 2 pieces chili guajillo, stems and seeds removed
* 8 pieces chili arbol, stems removed
* 2 Roma tomatoes
* 1/2 onion, peeled and quartered
* 2 cloves garlic, peeled
* water
* 1 teaspoon salt
* 1 tablespoon olive oil
* 2 tablespoons butter
* 2 cloves garlic, peeled and minced
Instructions
Remove and discard heads from shrimps. With a small knife, make an incision on the back of shrimp and with the tip of the knife, remove veins.
In a saucepan over medium heat, combine guajillo peppers, arbol peppers, tomatoes, onion, whole garlic, and salt.
Add enough water to cover. Cook for about 7 to 10 minutes or until softened.
In blender or food processor, process with about 1 cup of the liquid until well-blended and smooth.
In a wide pan over high heat, heat olive oil and butter.
Add minced garlic and cook, stirring regularly, for about 20 to 30 seconds or until aromatic.
Add the shrimps and cook, stirring regularly, until color begins to change to pink.
Add sauce and bring to a boil. Continue to cook until the shrimps are cooked through and sauce is reduced.
Season with salt to taste. Serve hot.
IMAGE: [https://www.onionringsandthings.com/wp-content/uploads/2015/11/camarones-a-la-diabla-3-1-680×662.jpg](https://www.onionringsandthings.com/wp-content/uploads/2015/11/camarones-a-la-diabla-3-1-680×662.jpg)
I suspect it is pureed (blended) onion which is making the restaurant sauce a paler, more orange color.