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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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 10 servings
Course: Condiment
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

Combine Ingredients:
  1. Place all the ingredients into a medium-sized saucepan. Mix well to ensure the spices are evenly distributed.
Simmer the Sauce:
  1. 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:
  1. 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:
  1. 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.