I know this is a VERY old thread, but I had to share this. I spent quite some time trying to Google how to make Taco John's red sauce and I figured it out!! I decided to look at the ingredients on a Taco John's sauce packet and try to find something similar in ingredients at the store. Taco John's packet reads..... "Water, tomato paste, chili puree, jalapeno puree (jalapeno peppers, salt, acetic acid, vinegar), salt, sugar, citric acid, sodium benzoate as a preservative." There is a party dip called "Hell On The Red" that I found locally here in KC. It has just about everything Taco John's sauce has with the exception of the green chili puree. So.....I got some green chilis in a can to add. When I tasted Party Dip, to me it was too hot (even though it says mild) I decided to add a can of chopped tomatoes with green chilis (instead of the can of green chilis) with half of the jar of Party Dip. Put it in my little electric chopper thing and mulched it down to a sauce. I added like 1.5 teaspoon sugar and dashed some salt in there. Omg that's IT!!! My beloved Taco John's sauce! I made a beef super burrito and I was in heaven!!!

this was the response I got back: "Good Afternoon, Thank you for contacting the Florida Department of Agriculture concerning our requirements for producing a sauce (BBQ or Hot sauce) without temperature control. Your product does not fall under the Cottage Food Act. For information on permitting, facility requirements, and food labeling please visit our website below. http://www.freshfromflorida.com/fs/permitrq.html If you wanted to make a sauce that does not require refrigeration then the product would need to be evaluated by a process authority, please see the attachment for information on process authorities. The process authority must evaluate the process and product to determine if the sauce is safe at room temperature and if it is an acid or an acidified food. I have attached an example of what is expected from a process authority. You will need to submit the information provided by the process authority to a member of our HACCP team before processing can begin. Based on the provided information we will be able to determine if you need to do the following: ÷ If your food is determined by a process authority to be an acidified food and you sell retail, then you will need to comply with additional regulation. This will include a HACCP plan. Please see attachment for information on HACCP and attachment for a template to create your own HACCP plan. ÷ If you sell your product to other businesses and/or across state lines you will need to register with FDA as a food manufacturing facility. Please use the website below for registering (it is free and online). http://www.fda.gov/food/guidancecomplianceregulatoryinformation/registrationoffoodfacilities/default.htm ÷ If your food is determined by a process authority to be an acidified food and you sell wholesale then you will need to register with FDA as an acidified food processor and file a scheduled process. Your process authority will be able to assist with the scheduled process. Please visit the website below for information on acidified foods. http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/AcidifiedLow-AcidCannedFoods/EstablishmentRegistrationThermalProcessFiling/Instructions/ucm2007436.htm ÷ If your product is made by a co-bottler the product will still need a process authority evaluation on it. The process authority information will need to be submitted to FDACS for review. For nutritional labeling visit http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm2006867.htm and http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm063113.htm Thank you, Bureau of Food and Meat Inspection Division of Food Safety Florida Department of Agriculture and Consumer Services" looks like I've got some homework to do.

I think I might try the Hot & Sweet Tamarind with a Indian type grilled chicken. This recipe is from the Pioneer Woman.... Indian Grilled Chicken Marinated in Milk/yogurt Chicken pieces (whatever kind your family eats)- must have the bone and skin still on. Plain yogurt 2% Milk Garam Masala spice Kosher Salt Black Pepper Marinate chicken OVERNIGHT in a mixture of all ingredients. Heat grill to around 300-400 Place chicken skin down on grill and bake for until internal temp is 140. Flip chicken over and continue to bake until chicken has reached 165 F for at least 4 minutes. Remove from grill and let it âÂÂrestâ for at least 3 minutes. Garam masala is best made fresh just before you begin cooking, but if you havenÂt got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place. Prep Time: 10 minutes Cook Time: 4 minutes Total Time: 14 minutesIngredients: Â4 tbsps coriander seeds Â1 tbsp cumin seeds Â1 tbsp black peppercorns Â1 ½ tsps black cumin seeds (shahjeera) Â1 ½ tsps dry ginger ¾ tsp black cardamom (3-4 large pods approx) ¾ tsp cloves ¾ tsp cinnamon (2 X 1" pieces) ¾ tsp crushed bay leaves Preparation: ÂHeat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. ÂWhen the spices are roasted turn of the flame and allow them to cool. ÂOnce cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. ÂGrind them all together, to a fine powder in a clean, dry coffee grinder. ÂStore in an air-tight container in a cool, dark place.

That should keep you warm this Winter, lol.