Yield: 1 Servings
|1 can||Tomato paste, (6 Ounce)|
|2 teaspoons||Cayenne pepper|
|1½ tablespoon||Chili powder|
|2 teaspoons||White vinegar|
|1 tablespoon||Minced dried onion|
|2 tablespoons||Canned jalapeno slices|
|\N \N||(\"nacho slices\")|
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 3½ Cups.