1 6-oz can tomato paste
3 cups water
2 teaspoons cayenne pepper
1-1/2 tablespoons chili powder
2-1/2 teaspoons salt
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
1 tablespoon minced dried onion
2 tablespoons canned jalapeno slices, chopped finely
In a saucepan over medium heat combine both the water and the tomato paste, stirring or whisking until it's smooth. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, and dried onion, stirring well. Add the chopped jalapenos, and bring the sauce to a boil, stirring frequently to prevent scorching. Cook the sauce for an additional 3-4 minutes, stirring frequently to allow it to reduce and thicken.
Cool. This sauce stores fairly well in the refrigerator and will last up to 3 months.