Taco Sauce for Canning

Taco Sauce For Canning

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 or arrowroot powder
2 teaspoons white vinegar
1 tablespoon minced dried onion
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.