Tex-Mex Hot Sauce

• 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

1. Combine the tomato paste with the water in a medium saucepan and whisk until smooth.
2. Add the remaining ingredients and stir until combined.
3. Heat mixture over medium high heat until it begins to boil.
4. Continue to cook for about 3 minutes, stirring often.
5. Remove from heat.
6. When sauce is cool enough to taste, try a sample and call your local Fire Department if necessary.
7. If it's not hot enough for you, add some jalapenos and/or cayenne pepper and/or ground red pepper.
8. When sauce has cooled sufficiently poured it into a sealed container and refrigerate.

tomato paste, water, vinegar, canned jalapenos, chili powder, onion flakes, salt, cornstarch, cayenne pepper, sugar, onion powder, garlic powder

Taken from www.food.com/recipe/tex-mex-hot-sauce-16072 (may not work)