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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the tomato paste with the water in a saucepan over medium heat. | 2. Stir until smooth. | 3. Add the cayenne pepper; chili powder, salt cornstarch, vinegar, and dried onion and stir. | 4. Chop the jalapeno slices very fine. | 5. You can use a food processor, but don't puree. | 6. The best kind of jalapenos to use are those bottled for nachos or pizza. | 7. Add them to the mixture. | 8. Heat the mixture to boiling. | 9. Continue to stir about 3 minutes and remove from heat. | 10. Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate. | 11. This will last for 1 to 2 months. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
water	3	cups		0.0	0.0	0.0	0.0
cayenne pepper	2	teaspoons		11.448	2.0387	0.4324	0.6217
chili powder	1 1/2	1/2		11.421	2.0129	0.5451	0.5783
salt	2 1/2	1/2		-	-	-	-
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
white vinegar	2	teaspoons	distilled	1.8	0.004	0.0	0.0
onion	1	tablespoon	minced	4.0	0.934	0.11	0.01
jalapeno	2	tablespoons	canned	3.2625	0.7312	0.1024	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.