Categories: Sauces, Mexican 
      Yield: 6 servings 
  
      3 c  Tomato paste                        2 tb Chili powder 
      5 c  Water                               1 tb Salt 
      1 c  Cider vinegar                       1 ts Cayenne pepper 1/2 tsp. hot 
    1/2 c  Corn syrup                               -pepper sauce 
  
  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. 
   
  From: Ball Blue Book Shared By: Pat Stockett