Recipe by Carol in Oregon 2
I can't seem to make enough of this sauce--and I triple the recipe every time. My family uses it on eggs, hash browns, taco's and burritos (of course). So, if you like this type of thing, this is the sauce for you!
Top Review by Goodeatin
I was excited to find fire sauce in the store, but after our family went through almost the whole bottle in one meal, I figured I'd better find a good alternative. This recipe has almost the same ingredients and tastes very similar side by side. I store it in an old pickle jar and use a small ladle to serve. I make it according to directions except blending the jalepenos in a mini food processor and doubling the corn starch to make it a bit more like the store-bought.
- 1 (6 ounce) can tomato paste
- 3 cups water
- 3 tablespoons vinegar
- 3 tablespoons finely minced canned jalapeno slices
- 1 tablespoon chili powder (Mexican, if you have it)
- 1 tablespoon dried onion flakes
- 2 teaspoons salt
- 2 teaspoons cornstarch
- 1 teaspoon cayenne pepper
- 1 teaspoon sugar
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
Directions See How It's Made
- Combine the tomato paste and water in a saucepan.
- Whisk until smooth.
- Add the remaining ingredients to the tomato mixture.
- Heat over medium/high heat until it begins to boil.
- Continue to cook, stirring often, for 4 to 5 minutes.
- Remove from heat.
- When sauce has cooled, pour into a glass airtight container and refrigerate.
- Stores well in the refrigerator.