Cookbook:Taco Sauce

Cookbook | Ingredients | Recipes | Mexican Cuisine | Tex-Mex Cuisine

Ingredients

• 1 tsp cayenne pepper
• 2 tsp salt
• 1 ½ tbsp chili powder
• 3 tbs white vinegar (5% acidity)
• 1 can (6 ounces) tomato paste
• ½ tsp granulated garlic
• 2 ¼ tsp cornstarch
• 3 cups water, at room temperature

Procedure

1. Heat water until boiling, add cornstarch, salt, vinegar, chili powder, garlic, and cayenne pepper.
2. Stir until water boils again, 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.

Storage

• 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, follow these instructions:

1. Pour into 4-ounce mason jars leaving ¼ inch headspace.
2. Process 20 minutes in a boiling water canner.