Ingredients for Taco Sauce
- 1 (12 ounce) can tomato paste
- 1 cup water
- Cayenne Pepper
- 2 tablespoons chili powder
- 1 teaspoon salt (or to taste)
- 1 tablespoon cornstarch
- White Vinegar
- Dried Onion
- Canned Jalapeno Slices
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How to Make Taco Sauce
- In a large stainless steel or enamel saucepan, whisk together the tomato paste and water until completely smooth.
- Add the cayenne pepper, chili powder, salt, cornstarch, and vinegar. Stir well to combine.
- In a food processor, puree the onion and jalapeño until completely smooth.
- Pour the onion-jalapeño puree into the saucepan with the tomato mixture.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Once boiling, reduce heat to medium-low and simmer for 3 minutes, stirring occasionally, to allow the sauce to thicken.
- Remove from heat and let the sauce cool completely. Taste and adjust seasonings as needed.
- Transfer the cooled taco sauce to an airtight container. Refrigerate for at least 2 hours to allow flavors to meld. This will keep for up to 2 months in the refrigerator.
- **Canning Instructions:** For canning, pour the hot taco sauce into clean, sterilized half-pint jars, leaving 1/4 inch headspace. Process in a boiling water bath for 20 minutes (adjust processing time based on your altitude – consult a reliable canning guide for accurate times). Ensure jars are properly sealed before storing.
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
27g
Fat
0g
Carbs
4g