The flavorful and fiery devil sauce has traveled across continents and cultures, becoming a gourmet treat. The roots of this dish have deep roots in culinary history and suggest a combination of old methods with new twists. As a famous chef who has explored the world of spices and sauces extensively, devil sauce is a fantastic invention; it adds a strong, fiery bite that can elevate even the most mundane foods to a whole new level. For more inventive and flavorful sauce recipes to transform your dishes, explore our Sauces Category.
Devil Sauce Recipe
Equipment
- Chopping board
- Chef's knife
- Skillet or frying pan
- Wooden spoon
- Measuring spoons and cups
- Blender or food processor
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 small red onion finely chopped
- 2 red bell peppers deseeded and finely diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1 can 14 oz crushed tomatoes
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- Season with salt and freshly ground black pepper if desired
Instructions
- In a skillet set over medium heat, warm the olive oil.
- Sauté garlic and onion until translucent.
- Add and cook red bell peppers.
- Stir in smoked paprika, cayenne pepper, and red pepper flakes.
- Mix in crushed tomatoes, red wine vinegar, and sugar.
- Simmer, season with salt and pepper, then let cool.
- Blend the sauce to a smooth consistency.
Notes
Procedure
Preparing the Base
- Sautéing Aromatics: Start by heating olive oil in the saucepan. Add chopped onions and garlic, sautéing until they’re translucent and fragrant.
- Building Flavors: Stir in red pepper flakes, adjusting the quantity based on your heat preference.
Adding Depth
- Incorporating Tomato Paste: Mix in tomato paste, cooking it until it deepens in color. This step is crucial for developing a rich base.
- Deglazing: Pour in red wine vinegar, scraping any bits off the bottom of the pan. It adds a complex acidity to the sauce.
Final Touches
- Mustard and Sweetness: Blend in Worcestershire sauce, Dijon mustard, and brown sugar for a balance of tang and sweetness.
- Seasoning: Finish with smoked paprika, salt, and black pepper. Adjust these to taste.
Simmering
- Low Heat Magic: Let the sauce simmer on low heat, allowing flavors to meld together. If too thick, add a splash of water.
- Blending (Optional): For a smoother texture, blend the sauce using a blender.
Tips & Tricks
Balance and depth are the keys to mastering Devil Sauce. The foundation of the sauce’s taste profile is tomato paste and Dijon mustard, so start with high-quality components.Â
Simmering and low is the secret ingredient. The flavors can fully emerge without the sugars being burned, thanks to this mild cooking process.Â
Also, feel free to play around with the heat setting. You can taste the red pepper flakes in the sauce, and if you want to amp up the flavor, add a little more. Tasting and adjusting the devil sauce recipe as you go is an art form in and of itself.
FAQs
Can I make devil sauce less spicy?
Yes, adjust the amount of cayenne pepper and red pepper flakes to suit your heat preference.
How long can I store devil sauce?
Properly stored in an airtight container, it can last up to a week in the refrigerator.
What are the best dishes to pair with devil sauce?
It pairs wonderfully with grilled meats, pasta or as a dipping sauce for appetizers. Discover how our Devil Sauce perfectly complements the rich flavors of meat by trying it with our Confit Steak Recipe at QuickRecipees.com.
In place of canned tomatoes, may I use fresh ones?
Absolutely, fresh tomatoes can be used for a fresher, more vibrant flavor.
Is it possible to make a vegan version of this sauce?
Yes, the devil sauce recipe is inherently vegan, making it suitable for a plant-based diet.
Conclusion
Essentially, devil sauce is all about flavors. It’s a demonstration of how spices can take regular foods and turn them into something out of this world. This red devil hot sauce embodies the spirit of exploration, of trying new things in the kitchen, and of the boundless potential of food as a medium for creative expression.
