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Taco Bell Diablo Sauce copycat recipe by Todd Wilbur
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Taco Bell Diablo Sauce


Score: 5.00. Votes: 2
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The hottest of Taco Bell’s five hot sauces cranks up the heat meter with a special blend of peppers for true chili heads. Diablo Sauce was introduced on Cinco de Mayo in 2015 as a limited-time-only product and was soon discontinued. But demanding fans pleaded for the chain to bring the sauce back, and on May 5 of the following year, Diablo Sauce got a permanent spot in the Taco Bell hot-sauce lineup.

According to Taco Bell, the sauce contains aji panca, a sweet Peruvian red pepper, and chipotle, which is smoked red jalapeño. Since aji panca can be hard to find we'll use ground ancho instead, which has a similar taste. There are other peppers in Diablo Sauce which remain a mystery, but it's easy to tell that at least one of them comes packing big heat. I added habanero and cayenne and the sauce had a perfect kick.

Puree all of it in a blender, then cook it for 10 minutes. Once it's cooled, you'll have an easy, homemade Taco Bell Diablo sauce copycat, with great flavor and heat that'll turn your face red, just like the real one.

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  • 3 cups water, divided
  • 1 6-ounce can tomato paste
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Score: 5.00. Votes: 2
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Derek A Tabor
Jul 8, 2020, 11:46

I haven't tried this but I think I would suggest the mystery pepper could be Bhut Jolokia. The peppers you used for the kick are typically mouth forward and start the burn fast and linger more. My experience with the Diablo Sauce is it's the opposite (much like the Bhut Jolokia--slower build and back mouth burn). Although I still don't think that's going to be just right because the Diablo Sauce burns out pretty quick but that's surely owing to it's relative mildness compared to some of the sauces I regularly use. (Source: I own a LOT of hotsauce)

Marie Wilcox
Dec 22, 2019, 10:40

Yummy and exactly like the original.

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