Vegan El Diablo Sauce Recipe
As I've learned from years of watching the Food Network and Masterchef UK, it's the sauce that brings it all together.
A good sauce can take your food from mediocre to magnificent.
There are several classic methods for thickening sauces. Roux, cornstarch slurry, butter, bread and reduction. All tried and true techniques.
None of which were used to thicken this particular sauce.
One of my favorite methods for thickening sauces is to use a pre-fab emulsifier (mustard or sriracha) and some beans. Whichever beans fit the sauce's flavor and color.
It's a quick and easy way that uses ingredients you probably already have on hand.
1 Cup Almond Milk
1 Habanero, chunked
1 Serrano, chunked
1 Jalapeno, chunked
1 Guajillo Chile
5 Cloves Garlic, sliced
1/4 cup Kidney Beans, drained and rinsed
3 Tbls Sriracha
1 Tbl Olive Oil
2 1/2 Tsps Dry Thyme Leaves
2 1/2 Tsps Salt
1 Tsp Black Pepper
In a medium sauce pot simmer the milk, chiles, garlic, oil, salt, pepper and thyme. Simmer for 10 minutes to soften the chiles.
Remove the guajillo and add the remaining contents of the pot to a blender. Also add the remaining ingredients.
Puree until smooth.
Sauce will thicken more upon cooling.