Taco Sauce Recipe (Easy!)
This homemade Taco Sauce instantly upgrades taco nights! It's tangy, savory, and easy to make. Keep it mild or make it smoky or spicy!
Servings: 8 (2-Tbsp. servings)
Ingredients
- 8 oz. tomato sauce
- 1/4 cup vegetable broth (or water)
- 1 Tbsp. white vinegar
- 1 tsp. pure maple syrup
- 1 tsp. chili powder
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 1/4 tsp. dried oregano
- 1/4 tsp. salt (more to taste)
Spicy version (optional):
- Add 1/4 tsp. cayenne pepper (more or less), pinch of chipotle powder, hot sauce, etc.
Instructions
- Place all ingredients in a small saucepan over medium-low heat. Whisk or stir well to combine.
- Bring to a light simmer and cook uncovered for 15-20 minutes. Be sure to keep the sauce at a low simmer and stir occasionally (tomato-based sauces can burn fairly easily). It will slightly thicken as it simmers.
- Then remove from heat. Taste and adjust flavors if needed. Stir in a little more salt to enhance the flavors (I usually add about 1/8 tsp. more) or 1-2 Tbsp. fresh lime juice for a bright, citrus twist.
Notes
Storing: Allow the sauce to cool completely, then store in a sealed jar or airtight container in the refrigerator. I find it keeps well for about 7 days.
Flavor adjustments: Decrease the cumin and smoked paprika if desired. Or add a pinch of cocoa powder. (It won't taste chocolatey, it'll just help enhance the chili flavor.) For a brighter finish and more zing, stir in an extra half teaspoon vinegar after simmering. Or for more sweetness, add more maple syrup.
Yield: Recipe makes about 1 cup finished taco sauce. (It slightly reduces and thickens as it simmers.)
Nutrition Per Serving (Estimate)
Calories: 13 kcal | Carbohydrates: 3 g | Protein: 0.5 g | Fat: 0.2 g | Saturated Fat: 0.02 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.04 g | Potassium: 102 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 277 IU | Vitamin C: 2 mg | Calcium: 9 mg | Iron: 0.5 mg
