Taco Sauce
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | cayenne pepper | 1 tsp | 13 kcal1g protein · 3g carbs · 0g fat | Buy |
| 2 | salt | 2 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 3 | chili powder | 1.5 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 4 | white vinegar | 3 tbsp | 8 kcal0g protein · 0g carbs · 0g fat | Buy |
| 5 | tomato paste | 425 g | 94 kcal3g protein · 16g carbs · 2g fat · 4g fibre | Buy |
| 6 | granulated garlic | 0.5 tsp | 10 kcal0g protein · 3g carbs · 0g fat · 0g fibre | Buy |
| 7 | cornstarch | 2.25 tsp | 43 kcal0g protein · 10g carbs · 0g fat | Buy |
| 8 | water | 3 cup | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients168 kcal · 4g protein · 32g carbs · 2g fat · 4g fiber
Per servingno servings count given
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Directions
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.
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