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south-of-the-border essentials: piquant taco sauce

Recipe by
Andy Anderson !
Wichita, KS

I like a taco sauce that has a tangy kick to it, and I get that with a bit of vinegar. The other ingredients mix together with the tomato puree to produce a flavorful sauce. This is a thin sauce, and I modeled it after the mild sauce that they serve at Taco Bell in the little foil packets. So, you ready… Let’s get into the kitchen.

yield 1 bottle(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For south-of-the-border essentials: piquant taco sauce

  • 10 oz
    tomato puree
  • 1/3 c
    filtered water
  • 2 Tbsp
    apple cider vinegar
  • 1 1/2 tsp
    dehydrated onions
  • 1 tsp
    ground cumin
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    mild or hot paprika (not smoked)
  • 1/2 tsp
    chili powder
  • cayenne pepper
  • coconut sugar
  • nutritional yeast

How To Make south-of-the-border essentials: piquant taco sauce

  • 1
  • 2
    What you will need? You will need a small saucepan and a non-reactive jar for storage in the fridge.
  • 3
    What to serve with it? It works great on tacos, quesadillas, burritos, spooned over eggs, or even on nachos. In addition, it makes a fantastic starter/base for a good pot of chili… YUMMY.
  • 4
    How to store it? Because homemade condiments do not contain preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am doing homemade sauces, I love using Weck jars. They are glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, type in “Weck Jars” and you will find a ton of them. They last forever, unless you break them, and they are very reasonable, price wise. Sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 10 – 12 days. FYI: This sauce can be frozen, and in which case it will last for several months. If you freeze things like this recipe, I suggest getting a plastic ice tray and measure out individual portions then freeze, pop out the frozen sauce, and put them into a freezer bag. Easy/Peasy.
  • 5
    Optional Items Nutritional Yeast It is an inactivated form of yeast commonly used to leaven bread. In other words: Dead Yeast. Dried nutritional yeast is a versatile seasoning to keep right next to the salt and pepper. If using, it adds a bit of earthiness to this sauce. Coconut Sugar Different brands of tomato sauce have their own quirks. When you are doing the final simmer, give it a taste, and if it is a bit on the bitter side. Put in a pinch or two of sugar at a time, until you like the taste. Cayenne Pepper I do not use any cayenne, but if you want a bit of heat, toss in a pinch or two.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Add the sauce base ingredients to a saucepan, then bring up to a simmer.
  • 8
    Taste and season. You have not added the spices yet, so what you are looking for is the influence of the vinegar to the tomato sauce. After tasting, does it have the right amount of tang? If it does not, then add more vinegar, about a teaspoon at a time, until you like the right flavor.
  • 9
    Add the dry spices and continue to simmer.
  • 10
    While simmering with the spices, taste and adjust the dry spices.
  • 11
    Continue to simmer for about 10 – 12 minutes.
  • 12
    Allow to cool, then properly store until needed.
  • 13
  • So yummy
    Serve wherever you desire a good tangy Mexican style red sauce. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • Peace to all

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