Taco Sauce: A Flavorful Homemade Recipe to Elevate Your Meals
Rich, zesty, and bursting with flavor, this homemade taco sauce is the perfect condiment to elevate your Mexican-inspired meals. Quick to prepare with pantry staples, it’s customizable, healthier than store-bought, and endlessly versatile.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10 servings 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 2 cups (500 ml) tomato passata or puree (or 16 oz canned tomato sauce)
- 3/4 cup (185 ml) water
- 1 tablespoon ground cumin
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon sugar (adjust to taste)
- 1/4 teaspoon cayenne pepper (or more for extra heat)
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Combine Ingredients:
- Place all the ingredients into a medium-sized saucepan. Mix well to ensure the spices are evenly distributed.
- Simmer the Sauce:
- Heat the saucepan over medium-low heat. Allow the mixture to simmer gently for about 10 minutes, stirring occasionally. This helps the flavors meld together beautifully.
- Adjust Consistency:
- If the sauce is too thick, add a bit more water to reach your desired consistency. For a thicker sauce, simmer a few minutes longer to reduce it.
- Cool and Store:
- Remove the sauce from heat and let it cool slightly before transferring it to a serving bowl. Serve immediately, or store it in an airtight container in the refrigerator for up to 5 days.
Notes
- Base Options: Tomato passata or canned tomato sauce work best for a smooth and rich consistency. Avoid chunky tomato products unless you prefer a textured sauce.
- Control the Heat: Start with 1/4 teaspoon cayenne pepper and adjust as needed for your spice preference.
- Sweetness: Increase the sugar or add honey for a slightly sweeter sauce.
- Smoky Flavor: Substitute smoked paprika for regular paprika to add a deeper smoky flavor.
- Batch Cooking: Double or triple the recipe and freeze individual portions in airtight containers for up to 3 months.