1 (6 ounce) can tomato paste
3 cups water
3 tablespoons vinegar
3 tablespoons finely minced canned jalapeño slices
1 tablespoon chili powder (Mexican, if you have it)
1 tablespoon dried onion flakes
2 teaspoons salt
2 teaspoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Combine the tomato paste and water in a saucepan. Whisk until smooth. Add the remaining ingredients to the tomato mixture.
Heat over medium/high heat until it begins to boil. Continue to cook, stirring often, for 4 to 5 minutes. Remove from heat.
When sauce has cooled, pour into a glass airtight container and refrigerate.
Stores well in the refrigerator.