Spicy Red Chili Sauce

This post featured on:

This VERY hot sauce is a bounce off of Barefeet In The Kitchen’s version, New Mexico Red Chili Sauce.

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.

Click here for other Condiment Ideas on Canned Time.

Mr. Flyody has been hiding from the Red Pepper smell……..

Be sure and check out Canned Time on Facebook for more recipes.

Mexican Red Chili Sauce on Punk Domestics

Don't be selfish...share ♥Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someonePrint this page

0 thoughts on “Spicy Red Chili Sauce

    1. Canned Time Post author

      I’m pretty tough when it comes to heat and this one really has some! I’ll use it sparingly but it will go much faster than my own bag of dried chilies was going. My husband will drink it so it wont spoil :-D. I do love colorful food too. Hope you are getting good feedback on the Virtual event, I can’t wait!

    1. Canned Time Post author

      Thanks Jeanie, I never end up canning hot sauce because we use it up so quickly but it would be perfect for canning if that’s better for you. This batch only made about 1 Pint of sauce as well so keep that in mind if you’re figuring out how much to cook.
      Here’s the best site on canning for hot sauce http://pickyourown.org/tomato_hot_sauce.htm
      It says water bath for 10 – 20 minutes depending upon your area. If you do ‘can’ some, please write back and let us know how it came out. Warning – I’m a Chili head, and this sauce was very hot for me. Use it sparingly. 🙂 Thanks again Jeanie!

Leave a Reply

Your email address will not be published. Required fields are marked *

Facebook Iconfacebook like buttonTwitter Icontwitter follow button
%d bloggers like this: