La Palmas Hot Sauce Recipe

Back in December 2005 (after I broke my leg). My favorite Mexican food restaurant (La Palmas) closed. The owner sold the property and now there is a Walgreen's at the location. Supposedly he was going to re-open somewhere else. La Palmas used to sell their hot sauce mix for $5.00 a package. You just mixed it with tomato sauce and Voila! Well my personal stash of this mix is now gone. So after some experimenting I came up with my own recipe. My recipe differs slightly in that it is uses much less Oregano and slightly less Garlic. The original dry mix had so much Oregano... it was green. So until and or if La Palmas ever re-opens here is my version of the recipe:

1 Tbs + 1 1/2 tsp plain Garlic powder (no green stuff)
1 Tbs + 1 1/2 tsp Onion powder
1/4 cup fine ground Mexican Oregano
1/4 cup ground Hot New Mexico (Hatch) Chili's (adds heat and makes it red)
1 Tbs ground Cayenne Pepper (wusses can leave this out)
2 Tbs crushed red pepper (the stuff you put on pizza)
2 Tbs Paprika (makes it redder)
2 Tbs Black pepper (superfine grind is best)
2 tsp Kosher or table salt (leave out for those with high blood pressure)

Combine all DRY ingredients in a container or jar with a lid. Close lid shake vigorously to mix. When ready to use, add 1 Tbs of the mixed DRY ingredients to 1 - 8 oz. can of tomato sauce, and 1/4 cup plus 2 Tbs of water in a jar. Close lid and shake thoroughly to mix. Place in refrigerator for at least 2 hours (overnight would be better). When ready to use shake vigorously and serve.