Ingredients

The following ingredients have 4 Servings
  • 3 ancho peppers
  • 3 guajillo peppers
  • 4 chile de arbol peppers
  • 2 medium tomatoes (chopped)
  • 1 small onion (chopped)
  • 1 serrano pepper (chopped (optional, for additional heat - or use hotter, like a habanero pepper))
  • 4 cloves garlic (chopped)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon vegetable oil
  • 1 pound shrimp (peeled and deveined, patted dry)
  • Salt and pepper to taste

Instruction

  • Rinse the dried peppers (ancho, guajillo and chiles de arbol), then remove the stems and seeds. Set them into a large bowl and cover them with very hot water. Steep for 20 minutes to soften.
  • Drain then transfer the softened peppers to a food processor. Add the tomatoes, onion, serrano pepper, garlic, apple cider vinegar and 1/2 teaspoon salt. Process until smooth. Taste and adjust for salt. Strain, if desired, for a smoother sauce. Thin with a bit of water, if desired.
  • Heat the vegetable oil in a pan to medium-high heat. Season the shrimp with salt and pepper, then sear the shrimp for 30 seconds per side. Remove the shrimp and set it aside.
  • Add the diablo sauce and reduce the heat to medium. Simmer for 10 minutes to let the flavors develop.
  • Return the shrimp to the pan and toss. Simmer for 1-2 minutes to warm the shrimp and cook it through. Serve.