Taco Sauce
Source and licence
"Taco Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Taco_Sauce, revision 4499893), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Taco_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4499893
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- Heat water until boiling, then add cornstarch, salt, vinegar, chili powder, garlic, and cayenne pepper.
- Stir until water boils again, then add rest of ingredients.
- Keep stirring until water boils again and the paste breaks up completely.
- Reduce heat and simmer for 20–30 minutes uncovered.
- 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.