I need a recipe for a Taco sauce, it is slightly sweet, has tomatoes, onion, and red pepper in it.?

Question

The sauce is canned, and looks a darker redish brown. It has a nice warmth to the taste, but not too hot.

Answer 1

3 c Tomato paste
2 tb Chili powder
5 c Water
1 tb Salt
1 c Cider vinegar
1 ts Cayenne pepper
1/2 c Corn syrup


Instructions
Combine all ingredients in a large sauce pot. Bring to a boil. Reduce heat and simmer about 1 hour or until thick. Stir frequently as mixture thickens to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 30 minutes in boiling water bath. Yield: about 6 half pints.

Answer 2

Taco Sauce

4-6 servings 25 min 5 min prep
Change to: servings US Metric
1 (8 ounce) can tomato sauce
1/3 cup water
1/4 teaspoon chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons instant minced onion
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper

Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes.
Remove and cool.
May be kept in refrigerator for several days.



Enchilada Sauce

INGREDIENTS:
1/4 cup oil
1/3 cup onion, finely minced
1 to 2 cloves garlic, finely minced
10 long red chiles or 1/2 cup pure ground red chile
2 cups water
2 to 3 Tbsp. flour (optional)
1/2 tsp. salt (use less if you use tomato sauce, as it is salty)
2 fresh tomatos, pureed or 1/2 to 1 can tomato sauce
PREPARATION:
1. Put chiles and water in a saucepan and bring to a boil. Simmer for 15-20 minutes. Remove chiles and cool under running water. Reserve cooking water. Cut off stem, cut chiles in half and remove seeds under running water.
Cut in pieces and place in blender with 1 cup water. Blend well to puree. Strain if desired.
2. In a toaster oven or in a skillet, brown the flour a little.

3. Place oil in saucepan and saute onion. When transparent, add garlic and saute for one minute. Add flour to mixture and stir well for 1 minute. Add chile puree and cook and stir for 2 minutes. Add reserved cooking water plus extra water to thin if necessary. Add salt and tomato or tomato sauce, if desired. Simmer for at least 10 minutes, or while you prepare the other ingredients for enchiladas.
Will keep in refrigerator for 1 week or may be frozen.