| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Sauces, Mexican |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Tomato paste |
| 5 |
c |
Water |
| 1 |
c |
Cider vinegar |
| 1/2 |
c |
Corn syrup |
| 2 |
tb |
Chili powder |
| 1 |
tb |
Salt |
| 1 |
ts |
Cayenne pepper 1/2 tsp. hot pepper sauce |
INSTRUCTIONS
Combine all ingredients in a large sauce pot. Bring to a boil. Reduce heat
and simmer about 1 hour or until thick. Stir frequently as mixture thickens
to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps. Process 30 minutes in boiling water bath. Yield: about 6 half
pints.
From: Ball Blue Book Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”