So far, I have used this sauce atop of chicken enchiladas, but it would be delicious for a variety of other things such as tacos and burritos. Makes enough for one pan of enchiladas (about 3 cups).
Ingredients
1 (6oz) can tomato paste
3 cups water
2 tsp cayenne powder
1 1/2 tbsp chili powder
1/2 - 1 tsp salt
2-4 tsp cornstarch
2 tsp white vinegar
1 tsp onion powder
Directions
Combine tomato paste with water in a pot over medium heat. Stir continuously for about 5 minutes.
Add cayenne pepper, chili powder, salt, cornstarch, and vinegar. Stir together.
Heat the mixture to boiling and continue to stir for about 3 minutes. Remove from heat.
Let sauce cool, then put in a sealed container and keep refrigerated for a couple of months.
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