My version helped me use up some Sanaam Dried Chili Peppers that I purchased over the summer from Penzey’s.
They are plenty hot and I was glad to incorporate them into a sauce that will mix with food and balance out the heat.
Spicy Red Chili Sauce
20 Dried Red Pepper Pods
2 Cups of filtered Water
1/8th Cup Apple Cider Vinegar
1/2 tsp. Garlic Powder
1/2 tsp. Sea Salt
1 small packet of Powdered Stevia (optional)
1 tsp. Ground Cumin
Break apart the dried chilies and dump out the seeds. (discard the seeds) Combine all ingredients in a saucepan and bring to a boil. Reduce the heat to a simmer, cover and cook peppers for 20 minutes. Remove from heat, keeping covered, and let pot sit for 30 min.
Transfer the mixture to a food processor and blend several minutes until the sauce is blended and smooth. Store in a sealed container in the fridge for a week or more or freeze sauce in smaller batches to thaw out when needed. Goes well with chips or Mexican dishes.
I’m on a Condiment roll these days for some reason. Coming up: Vegetable Season Salts, Spinach, Carrot and Lemon Pepper.
Mr. Flyody has been hiding from the Red Pepper smell……..
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More from my site
- Banana Graham Cracker Squares w/ Banana Nut Butter Spread
- Spicy Candied Nut Brittle