Homemade Taco Sauce is flavorful vinegary, salty, tangy, with robust flavors to take any taco over the top. In fact, Taco Tuesday wouldn’t be the same without it. Perfect for dipping gluten-free chips into or drizzling over your favorite tacos, burritos, or enchiladas. An out-of-this-world flavorful sauce. Not to mention, that it is super quick and easy to make. Made with tomato paste, spices, vinegar, Cholula, and a small amount of maple syrup. Believe it or not, simply put the ingredients into a small canning jar and shake until combined.
Needless to say, homemade is way better than store-bought. Moreover, you know exactly what’s in it. Consequently, you could use tomato paste that’s in a tube. However, if you use the 4 oz. can you will need to freeze the rest.
First, let me explain that my mother is from Sweden so I did not grow up with spicy dishes. Most of the Cuisine in Scandinavia is mild. Therefore my palate is a mild spice one. Although I do occasionally like a little more heat to things. I created this to add to tacos or to make a salad dressing out of. If it’s in my pantry I will use it. You will see this in a couple of my recipes.
In conclusion, I add a small amount of ground Jalapeno powder. Find the recipe for Jalapeno Powder on my blog.
Nutritional Facts are below and based on 2 teaspoons per serving.
Homemade Taco Sauce
Ingredients:
- 1/2 cup of water
- 2 tablespoons tomato paste
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cayenne powder
- 1 teaspoon apple cider vinegar
- *1/4 tsp powdered Jalapeno
- 2 teaspoons Cholula
- 1 – 2 teaspoons maple syrup
Directions:
In a saucepan add water and bring to a boil. Reduce heat and all the seasonings in order. 
Add the maple syrup last and to taste. Cook for 3-4 minutes. Remove from heat and allow to cool. Pour sauce into a glass jar with a lid. Store in a sterilized jar in the fridge for up to 1 month.
Homemade Taco Sauce
Equipment
Ingredients
- 1/2 cup of water
- 2 tbsp tomato paste
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 2 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground cayenne powder
- 1 tsp apple cider vinegar
- *1/4 tsp powdered jalapeno see the recipe on my blog
- 2 tsp Cholula
- 1-2 tsp maple syrup
Instructions
- Reduce heat and all the seasonings in order.
- Reduce heat and all the seasonings in order.
- Add the maple syrup last to taste.
- Cook for 3-4 minutes.
- Remove from heat and allow to cool.
- Pour sauce into a glass jar with a lid.
- Store in a sterilized jar in the fridge for up to 1 month
Notes
| Nutrition Facts | |
|---|---|
| Servings 24.0 | |
| Amount Per Serving | |
| Calories 4 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 3 mg | 0 % |
| Potassium 18 mg | 1 % |
| Total Carbohydrate 1 g | 0 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 1 g | |
| Protein 0 g | 0 % |
| Vitamin A | 1 % |
| Vitamin C | 2 % |
| Calcium | 1 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been | |
Nutrition
