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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 24 |
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This Taco Sauce will be on the thin side. Canning instructions follow. Ingredients:
1 (6 ounce) can tomato paste |
3 cups water |
2 teaspoons cayenne pepper |
1 1/2 tablespoons chili powder |
2 1/2 teaspoons salt |
2 teaspoons cornstarch |
2 teaspoons white vinegar |
1 tablespoon minced dried onion |
2 tablespoons canned jalapeno slices |
Directions:
1. Combine the tomato paste with the water in a large stainless or enamel saucepan over medium heat.
2. Stir until smooth.
3. Add the cayenne, chili powder, salt, cornstarch, and vinegar.
4. In a food processor puree the onion and jalapeno until smooth.
5. Add to tomato water mixture and bring to a boil, stirring often.
6. Once you have reached the hard boil stage cook for 3 minutes, then remove from heat.
7. Let stand to cool.
8. Place in a tightly sealed container and place in the fridge.
9. This will keep up to 2 months.
10. If you wish to can this product you pour the hot liquid into clean, sterile hot half pint jars and process in a boiling water bath for 20 minutes.
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