Cholula Chili Roast Garlic Seasoning Copycat Recipe
Cholula sold this seasoning for a long time and doesn't anymore. Sometimes you run across recipes that call for it but you can't buy it anymore. I think this is the answer. This is my Copycat recipe for it. Try it and see what you think.
Cholula sold this seasoning for a long time and doesn't anymore. Sometimes you run across recipes that call for it but you can't buy it anymore. I think this is the answer. This is my Copycat recipe for it. Try it and see what you think.
- Carbohydrate 1.10359273333333 g
- Cholesterol 0 mg
- Fat 0.0546607666666667 g
- Fiber 0.160598005677859 g
- Protein 0.0840262666666667 g
- Saturated Fat 0.00868770666666667 g
- Serving Size 1 1 Serving (2g)
- Sodium 104.856776666667 mg
- Sugar 0.942994727655474 g
- Trans Fat 0.00658272666666667 g
- Calories 5 calories
Step-by-step
- If minced garlic is a little large grind it down a little.
- Other than that combine everything and stir until mixed.
When commercial spice blends disappear from store shelves, relying on an adjustable home-blended ratio keeps discontinued flavor profiles accessible without requiring specialty shopping trips. Dried minced garlic forms the structural backbone of this blend, but processing the flakes through a spice grinder before mixing ensures a uniform texture that clings evenly to proteins rather than separating at the bottom of the shaker jar. Combining the granulated aromatics, sugars, and acids yields a shelf-stable dry condiment that maintains its aromatic potency for up to six months when stored in an airtight glass container away from direct sunlight. Because this formulation contains zero dairy, nuts, gluten, or animal products, sensitive eaters can safely apply the mixture liberally to grilled vegetables, roasted poultry, or plant-based proteins without unexpected dietary triggers. The presence of citric acid provides that distinct, sharp tang found in commercial bottled hot sauce powders, mimicking the preservative and flavor-enhancing qualities of manufactured seasonings. When scaling the quantities up for bulk storage, maintain the exact three-to-one ratio of kosher salt to granulated sugar to prevent any single batch from tasting overly briny or saccharine during cooking.
