Taco Sauce
This taco sauce is a simple pantry recipe built on tomato paste, chili powder and cayenne. A small amount of cornstarch gives it body without any flour or roux, so it stays smooth and pourable as it simmers. The vinegar adds sharpness and also makes the sauce suitable for canning. Because the method includes processing in small 4-ounce jars, one batch can be put up and used over many taco nights.
Instructions
Bring the water to a boil in a saucepan. Add the cornstarch, salt, vinegar, chili powder, garlic and cayenne pepper.
Stir until the water returns to a boil, then add the tomato paste.
Keep stirring until the liquid boils once more and the paste has broken up completely, with no lumps left.
Turn the heat down and let the sauce simmer uncovered for 20 to 30 minutes.
For short-term storage, keep the sauce in the refrigerator for no more than 3 days.
To keep it longer, or to store it without a refrigerator, pour it into 4-ounce mason jars, leaving ¼ inch of headspace. Process the jars for 20 minutes in a boiling water canner.
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