1 6-oz can tomato paste
3 cups water
2 teaspoons cayenne pepper
1-1/2 tablespoons chili powder
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
1 tablespoon onion powder (or dried minced)
1 or more jalapenos (to taste)
1. Combine the tomato paste with the water in a saucepan over medium
heat. Stir until smooth.
2. Add the cayenne pepper, chili powder, cornstarch, vinegar, and onion powder. Stir.
3. Chop the jalapeno slices very fine. You can use a food processor,
but don't puree. Add them to the mixture.
4. Heat the mixture to boiling. Continue to stir about 3 minutes and
remove from the heat.
5. Let the sauce stand until cool, and then put in a tightly sealed
container and refrigerate.
This will last 1 to 2 months.
Makes 3-1/2 cups.
There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!
Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.