NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- cayenne pepper1 tsp
- salt2 tsp
- chili powder1 1/2 tbsp
- white vinegar, 5% acidity3 tbsp
- tomato paste, 6 ounces1 can
- granulated garlic1/2 tsp
- cornstarch2 1/4 tsp
- water, at room temperature3 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Heat water until boiling, then add cornstarch, salt, vinegar, chili powder, garlic, and cayenne pepper.
Stir until water boils again, then add rest of ingredients.
Keep stirring until water boils again and the paste breaks up completely.
Reduce heat and simmer for 20–30 minutes uncovered.
For short-term storage, refrigerate for no more than 3 days. To store this for longer than 3 days or to store without a refrigerator, pour into 4-ounce mason jars leaving ¼ inch headspace and process for 20 minutes in a boiling water canner.
