A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Homemade Taco Sauce
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Use this homemade taco sauce along with your favorite taco ingredients. If you like a thicker sauce, let it simmer longer. Feel free to adjust the heat level with more or less cayenne pepper, chili powder, and jalapenos.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 can (6 ounce size) tomato paste
2 teaspoons cayenne pepper, or to taste
1 1/2 tablespoon chili powder, or to taste
2 1/2 teaspoons salt
2 teaspoons cornstarch
2 teaspoons white vinegar
1 tablespoon dried onion flakes
2 tablespoons very finely minced canned jalapeno slices (more if you want a hotter sauce
3 cups water
directions
Heat a saucepan over medium heat. Add the tomato paste, cayenne, chili powder, salt, cornstarch, vinegar, onion flakes, and jalapenos. Stir well until thoroughly mixed.
Slowly stir in the water. Bring the mixture to a boil and cook, stirring frequently, for about 3 minutes. Remove from heat.
Let the sauce cool, then transfer it to an airtight container and store in the refrigerator for up to 2 months.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 29, 2015
Not bad! First attempt at homemade taco sauce and I think it turned out decent.