Gardening > In The Kitchen

Taco sauce..for eating and canning

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MassMama:
Keith and I are both hot heads  :hot: Thought you might enjoy this recipe!!

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 onions
2 tablespoons canned jalapeno slices


Combine the tomato paste with the water in a large stainless or enamel saucepan over medium heat.
Stir until smooth.
Add the cayenne, chili powder, salt, cornstarch, and vinegar.
In a food processor puree the onion and jalapeno until smooth.
Add to tomato water mixture and bring to a boil, stirring often.
Once you have reached the hard boil stage cook for 3 minutes, then remove from heat.
Let stand to cool.
Place in a tightly sealed container and place in the fridge.
This will keep up to 2 months.
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.

I doubled this and got 7 half pints...
I also added more corn starch
and a bit of sugar!!
you can add less cayenne and japaleno peppers if you don't want it quite so hot!!

Dianna:
That sounds so good, Rita! I love tacos, so I am sure this sauce will give it that little extra oomph...:licklips:

Thanks for posting the recipe! :-*

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