Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 3 1/2 cups
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Date: Sat, 18 May 1996 09:21:58 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) I went to the Library this week and borrowed this book: More Top Secret Recipes by Todd Wilbur...Im going to type as many of the recipes as time permits before having to return it. Take care and have a great weekend!!! 1. Combine the tomato paste with the water in a saucepan over medium heat. Stir until smooth. 2. Add the cayenne pepper, chilli powder, salt, cornstarch, vinegar, and dried onion and stir. 3. Chop the jalapeno slices very fine. You can use a food processor, but dont puree. The best kind of jalapenos to use are those bottled for nachos or pizza. Add them to the mixture. 4. Heat the mixture to boiling. Continue to stir about 3 minutes and remove from the heat. 5. Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate. This will last for 1 to 2 months. Makes 3 1/2 Cups. Source: More Top Secret Recipes by: Todd Wilbur Typos by: Kathleen Pickell 96MAY17 http://www.cyberspc.mb.ca/~pickell/recipe.html Posted to MealMaster Recipes List, Digest #139
