From: Chef Ina Pinkney, Ina’s Restaurant, Chicago. Yield: 2 servings. as needed, Ina’s Diablo Sauce (recipe follows) 1 large avocado from Mexico as needed, salt 2 medium eggs, room temperature as needed for garnish, smoked sweet paprika Ina’s Diablo Sauce: 1 tsp. oil 1 finely chopped garlic clove 1 15-oz. can fire-roasted crushed tomatoes ¼ tsp. smoked sweet paprika ½ tsp. salt ¼ tsp. pepper Prepare diablo sauce at least ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.