In large skillet over medium-high, heat oil. Add chorizo; cook for 5 minutes. Add jalapeño peppers and onion; cook 5 minutes. Add garlic; cook 2 minutes. Add olives, raisins, almonds, and chili; simmer on medium heat for 10 minutes. Let cool for 10 minutes. Spoon 1 Tbsp. mixture into center of each empanada round, wet along edge, fold over, and crimp with a fork. Either bake in pre-heated 400ºF oven for 15 minutes on a non-stick cookie sheet or fry in 1/2-inch cooking oil, turning once until golden brown. Serve either warm or cold. For Dipping Sauce: In small mixing bowl, place all ingredients; whisk until blended. Makes 12 servings.