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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 4 |
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originally from Top Secret Recipes by Todd Wilbur 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 distilled white vinegar |
1 tablespoon minced dried onion |
2 tablespoons canned jalapeno slices |
Directions:
1. Combine the tomato paste with the water in a saucepan over medium heat.
2. Stir until smooth.
3. Add the cayenne pepper; chili powder, salt cornstarch, vinegar, and dried onion and stir.
4. Chop the jalapeno slices very fine.
5. You can use a food processor, but don't puree.
6. The best kind of jalapenos to use are those bottled for nachos or pizza.
7. Add them to the mixture.
8. Heat the mixture to boiling.
9. Continue to stir about 3 minutes and remove from heat.
10. Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate.
11. This will last for 1 to 2 months.
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