Taco Sauce

This recipe was posted per a recipe request. This Taco Sauce will be on the thin side. Canning instructions follow.

• Ready In: 20 mins
• Yields: 3 1/2 cups

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 white vinegar
• 1  tablespoon  minced  dried onion
• 2  tablespoons  canned jalapeno slices

Directions

1. Combine the tomato paste with the water in a large stainless or enamel saucepan over medium heat.
2. Stir until smooth.
3. Add the cayenne, chili powder, salt, cornstarch, and vinegar.
4. In a food processor puree the onion and jalapeno until smooth.
5. Add to tomato water mixture and bring to a boil, stirring often.
6. Once you have reached the hard boil stage cook for 3 minutes, then remove from heat.
7. Let stand to cool.
8. Place in a tightly sealed container and place in the fridge.
9. This will keep up to 2 months.
10. If you wish to can this product you pour the hot liquid into clean, sterile hot half pint jars and process in a boiling water bath for 20 minutes.