Taco Sauce

• 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

Ingredients for 32 servings (960 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat water until boiling, then add cornstarch, salt, vinegar, chili powder, garlic, and cayenne pepper.

2. 2

   Stir until water boils again, then add rest of ingredients.

3. 3

   Keep stirring until water boils again and the paste breaks up completely.

4. 4

   Reduce heat and simmer for 20–30 minutes uncovered.

   Stovetop
5. 5

   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.