Prep 5 mins
Cook 5 mins
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!
- 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
- 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.
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.
What more can I say about this sauce then it is wonderful! Loved it and will be making it lots more. Thanks.
This is the best, Carol!!! I'm making this from now on instead of buying my usual Louisiana hot sauce... which I was addicted to until now. Very easy to put together and I like that I can alter the salt content (I used half the amount, maybe next time I'll omit it?) and it still turned out fantastic.