Homemade Taco Sauce

                   I will admit that the first time I can remember eating a taco was during college at Taco Bell.  I will also admit that I kind of liked it.  (I am now grimacing.  How could I have tolerated that "Grade D, but edible" meat?  I know better now.  I still love tacos though.  We make them often enough here in my house.  Whenever Taco Sauce was on sale at the store, I would buy a few bottles to have on hand.  I was recently down to my last bottle of mild "Ortega".  I just happened to glance at the ingredients and saw that right after the water was high fructose corn syrup.  Really?  A new mission: Homemade Taco Sauce.
                   It just so happens that a quick internet search showed that I was not the only one to go on this quest.  There are quite a few.  I was able to combine a few ideas from Food.com.   I tweaked the recipe a bit.
                   What I came up with was a recipe that actually, according to my husband, is very similar to Ortega Taco Sauce.  It's not completely mild.  It has a small bit of bite to it, but it wasn't spicy where my kids wouldn't eat it.



Ingredients

1. 15 Oz. tomato sauce
2. 1 Tbl diced onion
3. 1 1/2 tsp cumin
4. 1 tsp garlic powder
5. 1/8 tsp cayenne powder (if you want it spicier, add a little more)
6. 1 tsp salt
7. 1 tsp lime juice
8. 2 Tbl white vinegar
9. 1 tsp sugar

Combine all of the ingredients in a saucepan.  Bring it to a boil, then let it simmer on low for 20 minutes.  You may want to cover the saucepan.  After 20 minutes, put it in your blender or use an immersion blender to puree the diced onion.  Then pour it into a container.  It should store for a month in the fridge.  You can also freeze it.