Salsa a la diabla
The fiery, brick red chilli sauce behind camarones a la diabla, made with guajillo, árbol and tomatoes.
Make this once, then cook it into 22 different dishes.
- Time35 min
- LevelEasy
- Costabout £0.35 a head
- Makesabout 700 ml, enough for 2 batches of prawns or chicken for 4
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toast the guajillo and árbol chillies in a dry pan over a medium heat for 15 seconds per side until fragrant, with the kitchen window open. Do not let them blacken.
- 2
Heat the oil in a saucepan and soften the onion for 5 minutes. Add the garlic and cook for 1 minute.
6 min - 3
Add the toasted chillies, chipotle, tomatoes, water, vinegar, oregano, cumin and salt. Bring to a simmer and cook gently with a lid ajar for 15 minutes until the chillies are very soft.
15 min - 4
Blend until completely smooth, in batches if needed, holding the lid down with a tea towel because hot sauce can spurt.
1 min - 5
For a silky texture, pass the sauce through a sieve, pressing with a spoon. Return it to the pan and simmer for 5 minutes to deepen the flavour and thicken it slightly.
5 min - 6
Taste and adjust the salt and vinegar. Use it for prawns by cooking them in butter or oil for 2 to 3 minutes until pink, then simmering in about 250 ml of sauce for 2 minutes.
About salsa a la diabla
Salsa a la diabla, or "devil sauce", is a fiery red Mexican chilli sauce made from dried guajillo and árbol chillies, tomatoes, garlic and onion, and most famously served over prawns as camarones a la diabla. It tastes smoky, tangy and fruity, with a clear, building heat that does not overpower the sweetness of the seafood.
Guajillo chillies give the colour and a mild, berry like flavour. Chiles de árbol add most of the heat, so you can decide how fiery to make it by changing how many you use. The sauce is not smooth and creamy, so pass it through a sieve for a silky texture that clings to the food.
Besides prawns, it works with chicken, fish, squid, eggs, tofu or vegetables, or as a hot table sauce for tacos.
Tips
- Control the heat with the árbol chillies. Use 2 for a medium sauce, 6 for hot and 10 for properly devilish. Remove the seeds to tone it down.
- Wear gloves when handling dried chillies and open a window while toasting them, because the fumes can make you cough.
- Do not skip the sieve if you want a silky restaurant style sauce. Chilli skins are tough and give a slightly gritty texture.
- If the sauce tastes harsh, simmer it a few minutes longer or stir in a splash more tomato rather than adding sugar.
- Cook prawns only until pink and opaque, about 3 minutes in total. Overcooked prawns turn rubbery.
Storing and freezing
Cool within 1 to 2 hours and refrigerate in a covered jar. Keeps for up to 5 days, or freeze in 250 ml portions for up to 3 months. Thaw overnight in the fridge and reheat until steaming hot all the way through.
Dishes you can make with salsa a la diabla
Tacos de Camarones a la Diabla (Devilled Prawn Tacos)
DFEFNFTacos de Camaron a la Diabla (Devilled Prawn Tacos)
DFEFNFCamarones a la Diabla con Frijoles y Arroz (Devilled Prawn Plate)
GFDFEFCamarones a la Diabla con Arroz Verde y Frijoles (Devilled Prawn Plate)
GFDFEFCamarones a la Diabla con Arroz Rojo (Devilled Prawns with Red Rice)
GFDFEFCamarones a la Diabla con Arroz Verde (Devilled Prawns with Green Rice)
GFDFEFCamarones a la Diabla (Devilled Prawns)
GFDFEFPollo a la Diabla (Devilled Chicken)
GFDFEFPescado a la Diabla (Devilled Fish Fillets)
GFDFEFHuevos a la Diabla (Eggs Poached in Devil Sauce)
NFVTacos de Camarón a la Diabla (Devilled Prawn Tacos)
GFDFEFCalamares a la Diabla (Devilled Squid)
DFEFNFQuestions
How spicy is salsa a la diabla?
It is very spicy as written with 6 chiles de árbol. For medium heat use 2 árbol chillies, and remove their seeds. Guajillo adds colour and flavour with little heat.
Where can I buy chiles de árbol and guajillo?
In the world foods aisle of larger supermarkets, Mexican food shops and online. They are dried, so they keep well for months in a cupboard.
How do I cool the heat of a sauce that is too hot?
Add more tomato and simmer, or serve with a cooling soured cream, rice or avocado. Dairy and fat soothe chilli heat better than water.
Can I use it with something other than prawns?
Yes. It is good with chicken, white fish, squid, scrambled eggs, tofu or roasted vegetables, or spooned over tacos and rice.
Is it vegan and gluten free?
Yes. It contains only chillies, tomatoes, vegetables, oil and vinegar, so it is vegan, gluten free, dairy free, egg free and nut free. Check the label of the tinned chipotles.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.