• 1 6-ounce can tomato paste
• 3 cups water
• 3 tablespoons distilled white vinegar
• 3 tablespoons pickled jalapenos, finely minced
• 1 tablespoon chili powder
• 1 tablespoon dried minced onions

• 2 teaspoons kosher salt
• 2 teaspoons cornstarch
• 1 teaspoon cayenne pepper
• 1 teaspoon sugar
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Whisk together the tomato paste and water in a medium sauce pan until well blended. Add vinegar, jalapenos, chili powder, dried minced onions, salt, cornstarch, cayenne pepper, sugar, onion powder and garlic powder. Stir well to combine. Bring to a boil over medium heat. Continue cooking 5 minutes, stirring often. Remove from heat and allow to cool. Store in two airtight pint jars in the refrigerator. Yum!