Cookbook:Taco Sauce
Taco Sauce | |
---|---|
Category | Sauce recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Mexican Cuisine | Tex-Mex Cuisine
Ingredients
edit- 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
edit- Heat water until boiling, then add cornstarch, salt, vinegar, chili powder, garlic, and cayenne pepper.
- Stir until water boils again, then add rest of ingredients.
- Keep stirring until water boils again and the paste breaks up completely.
- Reduce heat and simmer for 20–30 minutes uncovered.
- 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.