Mexi-Mild Red Chili Sauce - cooking recipe

Ingredients

2 teaspoons paprika
1 tablespoon ground cumin
1 teaspoon salt
1 tablespoon cayenne pepper
2 teaspoons oregano
4 teaspoons garlic powder
1 tablespoon cornstarch
6 ounces diced tomatoes
3 tablespoons cider vinegar
2 3/4 cups water

Preparation

Blend diced tomatoes to a near puree consistency.
Combine water and cornstarch in a saucepan, whisk until combined.
Add all ingredients, bring to a boil, then reduce to a simmer.
Simmer 10 minutes.
Remove from heat and allow to cool for 30 minutes.
Store refrigerated or freeze for future use.