Cookbook:Taco Sauce

| Mexican Cuisine | Tex-Mex Cuisine

Ingredients

 * 1 tsp cayenne pepper
 * 2 tsp salt
 * 1½ tbsp chili powder
 * 3 tbsp white vinegar (5% acidity)
 * 1 can (6 ounces) tomato paste
 * ½ tsp granulated garlic
 * 2¼ tsp cornstarch
 * 3 cups water, at room temperature

Procedure

 * 1) Heat water until boiling, then add cornstarch, salt, vinegar, chili powder, garlic, and cayenne pepper.
 * 2) Stir until water boils again, then add rest of ingredients.
 * 3) Keep stirring until water boils again and the paste breaks up completely.
 * 4) Reduce heat and simmer for 20–30 minutes uncovered.
 * 5) For short-term storage, refrigerate for no more than 3 days. To store this for longer than 3 days or to store without a refrigerator, pour into 4-ounce mason jars leaving ¼ inch headspace and process for 20 minutes in a boiling water canner.