Ingredients:

• 2 teaspoons Vegetable oil

• 1, finely minced Green bell pepper

• 1 small, finely minced Onion

• 3 large cloves, finely minced Garlic

• 2-15 ounce cans Tomato sauce

• 4 to 5 tablespoons Tumbleweed Taco Spice Blend

• 4 tablespoons Red wine vinegar

• 1 teaspoon (optional but highly recommended) Tabasco sauce

• 1 teaspoon Salt

Directions:

• Heat oil in a 2-quart saucepan over medium heat.

• Add the minced bell pepper, onion, and garlic and cook until tender.

• Stir in the tomato sauce, Tumbleweed Taco Spice Blend (to taste), vinegar, Tabasco sauce (if using), and salt.

• Bring the mixture to a gentle boil, then lower the heat and simmer uncovered for 20 minutes or until it has reduced by a quarter.

• Remove from heat, let it cool, place it in a sealed container, and refrigerate.

• The sauce will keep in the refrigerator for up to 2 weeks or can be frozen for future use.

• Southwest
• Easy