Pasas Endiabladas - Deviled Raisins

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READY IN: 25mins
Recipe by mollypaul

From the Southwestern chapter of Spanish-American Recipes of the U.S. Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.


  1. Pick raisins over to remove stems.
  2. Place in a saucepan and cover with salad oil; cook over very low heat until plump.
  3. Remove from oil and drain very well on absorbent paper or paper towels.
  4. Sprinkle with salt and chili powder to taste.

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