While looking for an online recipe to make chili sauce, I stumbled upon one that was made with powdered New Mexico chili powder. All other results I saw said definitively, “no, you can’t make chili sauce from chili powder.” Diaz Farms says otherwise.
Looks good…except I didn’t have powdered New Mexico chili powder. I had chili seasoning. Well, nothing to lose except 1/2 cup of seasoning. Let’s try it. (I buy in bulk from an online herb company, so I had 1 lb of chili seasoning sitting around from my recent order.)
Red chili (powder) sauce (adapted from Diaz Farms)
1/2 c chili seasoning
2 tsp vegetable oil
4 tsp onion, finely chopped
1 tsp dry minced garlic
1/4 tsp oregano
1 stp cumin
2 tsp flour
2 1/2 cups water
1/2 tsp salt
Saute oil, onion and garlic for 5 minutes. Add oregano, cumin and flour. I cooked until all the oil was absorbed and the mixture was quite dry.
In separate bowl, mix chili seasoning and water. Whisk.
Add water/chili mix to pot and bring to boil. Simmer until the sauce thickens. I think I sauted it 15 minutes or so, stirring constantly. Add salt to taste after cooling.
My first taste of this was like sticking my finger in the chili seasoning and licking it off – not pleasant. Cooling and letting it set in the fridge for a couple of hours, though, made the other flavors come out and it turned out pretty darn good. It isn’t very hot, but it has a nice smoky flavor that has a small bite of heat.
This yielded about 2 cups of sauce. I saved half of it as is in a 1/2 pint jar, and then took the rest and added 1/2 cup of apple cider vinegar. I think the vinegar will be a nice touch next time, but 1/2 cup was too much. I was trying to find a way to make it last longer, as the original version has nothing acidic to help preserve it, but the ACV version has too much bite to it.
This needs to be kept in the fridge, and if you want to try to can it, it definitely can’t be water bath canned. The only way I would consider it would be in a pressure canner, but I can’t recommend an adequate time for it.