1 can (8 ounces) tomato sauce
1/3 cup water
4 teaspoons white vinegar
2 teaspoons dried minced onion
2 teaspoons chili powder
1 teaspoon honey
1 teaspoon ground cumin
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Mix items in a saucepan. Heat over medium-low heat; simmer, uncovered, for 5-7 minutes. Cool. Store in an airtight jar for 3 days.
You may increase the cayenne or add hot sauce to make our dish spicier. Use less cayenne to make taco sauce milder.
Homemade taco sauce may be refrigerated airtight for 3 days. Taco sauce may be frozen for a year. If you wish to freeze any, you may want to double the recipe.
Not just tacos need taco sauce (like these fish tacos). Taco salads, burritos, baked fries, and beef nachos are great with it. Use it with breakfast-for-dinner eggs.
1 tablespoon: 8 calories, 0 fat (0 saturated fat), 0 cholesterol, 117mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.