Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Jalapeno | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (6 ounce) can tomato paste (or no salt added tomato paste)
- 3 cups water
- 3 tablespoons vinegar
- 3 tablespoons finely minced canned jalapenos, sliced
- 1 tablespoon chili powder
- 1 tablespoon dried onion flakes
- 2 teaspoons salt (or salt substitute)
- 2 teaspoons cornstarch
- 1 teaspoon cayenne pepper
- 1 teaspoon sugar
- 1/4 teaspoon onion powder
- 1 dash garlic powder
Directions
Combine the tomato paste with the water in a medium saucepan and whisk until smooth.
Add the remaining ingredients and stir until combined.
Heat mixture over medium high heat until it begins to boil.
Continue to cook for about 3 minutes, stirring often.
Remove from heat.
When sauce is cool enough to taste, try a sample and call your local Fire Department if necessary.
If it's not hot enough for you, add some jalapenos and/or cayenne pepper and/or ground red pepper.
When sauce has cooled sufficiently poured it into a sealed container and refrigerate
Category:Tex-Mex Recipes
Category:Tex-Mex Salads