|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||2%|
|Total Sugars 1g|
|Vitamin C 6mg||31%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Homemade taco sauce the perfect addition to your Taco Tuesday dinners. Serve it on top of classic crunchy tacos, a taco salad, or add it to a cheesy taco skillet. We based this recipe on the red, tomato-based bottled taco sauce you'll find on taqueria tables everywhere. (You may also want to try our green taco sauce.)
Making a taco sauce from scratch may sound complex, but it's actually quite easy. It requires so little time and is even faster than taking a trip to the grocery store. Most of the ingredients are ones you may already have in your spice cabinet and pantry, so if you’re making a recipe that calls for taco sauce and you don’t have it on hand, this recipe will come to your rescue. The homemade condiment tastes better than the store-bought kind and it’s less expensive. A big batch of this sauce goes a long way and none of the ingredients are costly.
1 (16-ounce) can tomato sauce
1 (8-ounce) can diced tomatoes and green chiles
1 (4-ounce) can diced jalapeños
2 tablespoons vinegar, white or apple cider
1 tablespoon ground cumin
1 teaspoon ground coriander
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon cayenne powder
1 teaspoon paprika
1 teaspoon white sugar
1/2 cup water
Gather the ingredients.
Add all of the ingredients to a high-speed blender.
Blend until completely smooth. Add more water if the sauce is too thick.
Add the sauce to a saucepan and heat on medium for 10 to 15 minutes. Stir frequently to avoid any burning on the bottom of the pan. Add more salt to taste.
Allow the sauce to cool, then place it in a glass bottle or jar and store it in the refrigerator. You can also bottle or can it using a canning technique.
Serve it up on tacos, nachos, or anything that needs taco sauce!
- Double the recipe to make a giant batch of taco sauce. This is perfect if you are looking to can or jar the sauce. Just make sure to follow the proper canning steps if you are looking to store the sauce in the pantry.
- If you don't can the sauce, a fresh batch keeps in the fridge for a few weeks.
- You can make this taco sauce as spicy as you want by changing the amount of cayenne pepper. Add more or less depending on your taste. If you want a very mild sauce, you can also replace the diced jalapenos with a can of mild green chiles.
- Add two chipotle peppers and a tablespoon of the adobo sauce to create a smoky chipotle taco sauce.
- Add a handful of cilantro and juice from half a lime to the blender before blending for a more herbaceous and bright taco sauce.