Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp cayenne pepper
- 2 tsp salt
- 1½ tbsp chili powder
- 3 tbsp white vinegar (5% acidity)
- 1 can (6 ounces ) tomato paste
- ½ tsp granulated garlic
- 2¼ tsp cornstarch
- 3 cups water, at room temperature
Directions
Heat water until boiling , then add cornstarch, salt, vinegar, chili powder, garlic, and cayenne pepper.
Stir until water boils again, then add rest of ingredients.
Keep stirring until water boils again and the paste breaks up completely.
Reduce heat and simmer for 20–30 minutes uncovered.
For short-term storage, refrigerate for no more than 3 days. To store this for longer than 3 days or to store without a refrigerator, pour into 4- ounce mason jars leaving ¼ inch headspace and process for 20 minutes in a boiling water canner.