Salsa Diablo

There’s not a single thing complicated about making this homemade salsa diablo, and boy does it beat anything you can find in a jar. Just throw all the ingredients in a blender or food processor and pulse until you get the right consistency—which is totally personal! I like mine on the smoother side with only small chunks, but you can make it chunkier if you like. That’s the beauty of homemade salsa recipes—you’re in total control!

A few things you should know about this recipe: It makes a big batch (6 cups!). I recommend using a 12-cup food processor, but if you only have a smaller one on hand, just work in batches pulsing the ingredients, then stir the salsa all together in a bowl at the end. Second, this salsa comes together in just 15 minutes but it tastes so much better after it’s hung out in the fridge for an hour. That way, it has time to get nice and cold and the flavors start to meld. Plus, make-ahead appetizers just make life easier!

Stock up on tortilla chips. You’re gonna need ‘em!

Is salsa diablo spicy?

It definitely has a kick from the jalapeño, habanero, chipotle, and hot sauce! If you like things milder to serve on a spread of party dips, you can leave out the habanero—the main source of heat. You can also remove the seeds and membrane from the jalapeño.

How long does salsa diablo last in the fridge?

Salsa diablo will keep in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving. For longer storage, freeze it in a freezer-safe container for up to 3 months, leaving about ½ inch of headspace for expansion. Thaw overnight in the refrigerator, then stir well before serving.