| |
|
Ingredients:
1 can tomato paste, (6 ounce)
3 cup water
2 tsp cayenne pepper
1 1/2 tbsp chili powder
2 1/2 tsp salt
2 tsp cornstarch
2 tsp white vinegar
1 tbsp minced dried onion
2 tbsp canned jalapeno slices
1 (nacho slices)
Instructions:
Combine the tomato paste with the water in a saucepan over medium
heat, stir until smooth
Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, and
dried onion and stir
Chop the jalapeno slices very fine. You can use a food processor, but
don't puree. The best kind of jalapenos to use are those bottled for
nachos or pizza. Add them to the mixture
Heat the mixture to boiling. Continue to stir about 3 minutes and
remove from the heat
Let the sauce stand until cool, and then put in a tightly sealed
container and refrigerate. This will last for 1 to 2 months.
Makes 3 1/2 Cups.
Servings: 1
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
More information:
Looksmart:
Cooking
and Food
Yahoo:
Mexican Food & Drink
Taco Bell Hot Taco Sauce Recipe brought to you by Mexican Recipes To-Go
