DIABLO SAUCE

I was watching some cooking show where a country singer runs around the country eating steak. I don’t remember the name of it, and I had a hard time watching it because I couldn’t stand his accent. But I’m glad I stuck around for the first 5 minutes, because at one of the steak houses they showed an amazing steak being marinated and then basted with a magical looking sauce called Diablo Sauce. I quickly put it on record and started taking guesses as to how much of what they were putting into it. Then I remembered the Googlez. And sure enough, I was able to find the recipe for Ray’s the Steaks Entrecote Diablo sauce! 

I made a batch of it tonight, marinated a strip of ribs in it, and popped them into the freezer, and put the rest of the sauce into a container to be put in the freezer as well. While I haven’t had a chance to try it on something bbq’d yet, it smelled and tasted very nice on its own. The smokey flavour from the adobo peppers came through, but it wasn’t as hot as expected. Almost like a slightly tangy bbq sauce versus a hot sauce. I can’t wait to try the ribs that have been marinating in it.

POST-TASTING REVIEW: 

I forgot to do an update on our ribs that were marinated, cooked and basted in the Diablo Sauce. They were only okay. I think it works as a marinade, with a couple adjustments, but as a “bbq” sauce for ribs or meat it was flat. It needs a kick and a bit more punch of flavour. Salt and garlic for sure, probably more of all the other spices, and it definitely requires a lot less oil. For having two tins of adobo peppers in it, it wasn’t as spicy as expected.

Overall, I wouldn’t say it was a roaring success of a recipe, but I believe fixable. I do have a bit of marinade left and will use it on some chicken next time, with a bit of a tweak. 

Note that the recipe doesn’t reflect the changes I want to make to it, yet!

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Diablo Sauce

Ingredients

• 2 7.5 oz cans of adobo peppers
• 1/4 cup red wine vinegar
• 1 tablespoon tomato paste
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon salt
• 1 teaspoons cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 cup avocado or vegetable oil

Instructions

• Mix all ingredients in a food processor, excepting the oil.
• Drizzle in the oil, letting it incorporate slowly as you blend.

Notes

Adapted from Ray's The Steak