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A clear glass bowl holds a rich, reddish-brown taco sauce, garnished with white sesame seeds and a small spoon.
Maryam

Zesty Homemade Taco Sauce

Elevate your taco night with this vibrant, tangy, and mildly spicy homemade taco sauce. It's incredibly easy to make from scratch and far superior to store-bought varieties, perfect for any Mexican-inspired dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings (2 tbsp each)
Course: Condiment, Sauce, Side Dish
Cuisine: American, Mexican, Tex-Mex
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 15 oz tomato sauce (1 standard can)
  • 1/2 cup water
  • 2 tbsp white vinegar
Dry Spices & Seasonings
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cayenne pepper (or more, to taste, for heat)
  • 1 tbsp granulated sugar (or brown sugar, to balance flavors)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (freshly ground preferred)

Equipment

  • Medium saucepan
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Airtight jar or container

Method
 

Combine Ingredients
  1. In a medium saucepan, combine the tomato sauce, water, and white vinegar. Whisk briefly to combine.
  2. Add all the dry spices and seasonings: chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, granulated sugar, salt, and black pepper to the saucepan.
  3. Whisk vigorously until all the dry ingredients are fully dissolved and the mixture is smooth, with no lumps.
Cook the Sauce
  1. Place the saucepan over medium heat. Bring the sauce to a gentle simmer, stirring occasionally to prevent sticking.
  2. Once simmering, reduce the heat to low and continue to cook for 10-12 minutes, stirring every few minutes. The sauce will thicken slightly and the flavors will meld together.
  3. Taste the sauce and adjust seasonings if necessary. You might want a pinch more salt, a dash more sugar, or extra cayenne for heat.
Cool and Store
  1. Remove the saucepan from the heat and allow the taco sauce to cool completely to room temperature. The sauce will thicken a bit more as it cools.
  2. Transfer the cooled taco sauce to an airtight jar or container. It's now ready to use!

Notes

This homemade taco sauce is fantastic not just for tacos, but also for burritos, nachos, quesadillas, or as a base for chili. For a smoother sauce, you can blend it with an immersion blender before cooling. Store the sauce in the refrigerator for up to 2 weeks. For an extra smoky flavor, you can add a tiny pinch of liquid smoke (1/8 tsp).