Ingredients
Equipment
Method
- In a medium saucepan, whisk together the water and cornstarch until completely dissolved with no lumps.
- Add the tomato paste, white distilled vinegar, chili powder, salt, and cayenne pepper to the saucepan. Stir until well combined.
- Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
- Once boiling, reduce heat and simmer for about 5 minutes, allowing the sauce to thicken slightly.
- Remove from heat, cover the saucepan, and let the sauce cool completely to room temperature.
- Transfer the cooled sauce to an airtight container and refrigerate. For best flavor, allow the sauce to rest overnight before using.
Nutrition
Notes
This sauce keeps well in the refrigerator for up to two weeks. The flavors actually intensify after a day or two, making it taste even more authentic.
Feel free to adjust the cayenne pepper to suit your heat preference - reduce or omit for an even milder sauce, or add more for extra kick.
Try substituting apple cider vinegar for white vinegar for a slightly fruitier undertone, or add a teaspoon of honey if you prefer a sweeter sauce.