Taco Sauce

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Cuisine:

Course:

Category

Source:

Servings:

Mexican

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Condiment

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3

Ingredients:

Instructions:

3 cups water

1 tablespoon corn starch

1 large jalapeno stemmed and cut into quarters, seeds left in

1/8 cup dry currants

1 6-ounce can tomato paste

3 tablespoons champagne vinegar

1 tablespoon chili powder

2 teaspoons salt

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon Coleman’s dry mustard

1/4 teaspoon liquid smoke

1 teaspoon agave nectar, or honey

Mix a little of the water with the cornstarch to form a slurry.

Add all other ingredients to a medium sauce pan along with the slurry and bring to a boil.

Reduce and simmer uncovered for 15 minutes.

Strain and discard solids.

Cool and store overnight for the best flavor.

May be stored for up to one week in the refrigerator.