Taco Sauce

This easy taco sauce recipe uses tomato sauce, vinegar, garlic powder, cumin, and chili powder for bold, clean flavor—better than the bottle.

this Recipe

You ever realize, mid-taco prep, that you’ve been settling?

I was staring down a pile of tortillas, cheese, and a pan of sizzling beef that smelled like Friday night freedom… and I reached for the bottle. That same squeeze bottle I’ve used for years. And right as I went to drizzle it on, I stopped. Just froze there. Because I remembered: the sauce inside? It’s not even that good. It’s fine. It gets the job done. But it’s got this weird sweetness that doesn’t belong, and honestly—kind of a sad aftertaste. Like it’s trying too hard to be spicy but forgot what flavor tastes like.

So, I did what anyone would do when their taco dreams are on the line: I opened the pantry and started throwing stuff in a saucepan. Tomato sauce, cumin, vinegar, a little garlic powder… It wasn’t fancy. It wasn’t planned. And maybe that’s why it turned out so dang good.

There’s something weirdly empowering about making your own taco sauce. You get to taste, adjust, mess it up a little, and keep going. And when you finally drizzle that warm, zippy sauce on your taco and take that first bite? Total main character moment. I don’t remember what we were even watching that night at dinner. But I remember that sauce.

Why You’ll Love This Taco Sauce Recipe?

Look, I’m not here to act like you can’t use the store-bought stuff. I’ve had my fair share of Taco Bell packets hoarded in the drawer (haven’t we all?). But once you make taco sauce from scratch—even just once—it kinda ruins you in the best way.

Here’s why I keep making this:

• It actually tastes like something. Warm, smoky, tangy, and customizable. Not vaguely red and weirdly sweet.

• You get to control the vibe. Want it hotter? Done. Sweeter? Cool. Less acidic? More garlic? It’s like those build-your-own frozen yogurt bars, but with spices.

• It comes together in, like, 15 minutes. No chopping, no roasting. You can make it while you warm the tortillas.

• It’s not just for tacos. I’ve drizzled this over eggs, fries, burgers, even a quesadilla I definitely overcooked and pretended was “crispy on purpose.”

Ingredient Notes:

I promise this isn’t one of those “you need 37 ingredients and a food processor” type of recipes. If you’ve got a spice rack and a can of tomato sauce, you’re most of the way there.

• Tomato sauce (16 oz): This is your base. Go for plain, no added basil or “roasted garlic extravaganza” stuff.

• Water (½ cup): Just to thin it out a bit. Otherwise it’s a paste. Still tasty, but not pourable.

• Apple cider vinegar (2 tbsp): Brings the tang. White vinegar works too if that’s what’s in your cabinet.

• Cumin (2 tsp): It’s the heartbeat of every taco seasoning. Smoky, earthy, necessary.

• Granulated sugar (1 tsp): Just a little to balance the acidity. I’ve tried it without, but something always feels… off.

• Onion powder + garlic powder (1 tsp each): Bold flavor without the chopping. Zero effort, all the reward.

• Chili powder (½ tsp): Adds depth and warmth without setting your mouth on fire.

• Paprika (½ tsp): Slightly sweet, slightly smoky. I once used smoked paprika and it was a very good day.

• Cayenne pepper (½ tsp): Totally optional, but highly recommended. Start small. You can always add more.

How To Make Taco Sauce?

Let’s not overcomplicate this. If you’ve ever stirred a pot and turned a burner on, you’ve already got the skills.

Step 1: Dump all the ingredients in a small saucepan. Tomato sauce, water, spices, vinegar—just toss them in. No fancy steps. It’s a “we’re doing this now” kind of energy.

Step 2: Stir it up and bring to a gentle boil. Not a volcanic eruption—just a nice, steady bubble. That’s your cue to reduce the heat.

Step 3: Let it simmer for 10–15 minutes. Stir it once in a while so it doesn’t stick. You’ll know it’s ready when it’s just thick enough to coat the back of a spoon.

Step 4: Cool it down, taste it (this part is important), and adjust if needed. More vinegar? More heat? This is your sauce, your rules.

Step 5: Pour it into a jar, tuck it in the fridge, and try not to eat it straight off a spoon. No judgment if you do, though.

Storage Options:

This taco sauce keeps in the fridge for up to two weeks, but honestly? It’s rare that mine makes it past day five. We start putting it on everything.

If you’re feeling ambitious, make a double batch and freeze some. It holds up great. I like to freeze mine in little ½ cup jars or even ice cube trays for quick single-serving taco emergencies.

Variations and Substitutions:

The best part about homemade taco sauce? It forgives you when you don’t follow the rules.

• No cayenne? Skip it. Or swap in a dash of hot sauce.

• Want it smoky? Use smoked paprika or a little chipotle powder.

• Only have tomato paste? Thin it with water until it looks right. It works.

• Lime juice instead of vinegar? Sure. It’ll be brighter and fresher.

• Honey instead of sugar? Yeah. Been there, loved it.

What to Serve with Taco Sauce?

Here’s where things get fun. Obviously it’s great on tacos. But once you have this in the fridge, you’ll start using it on everything:

• Tacos. Duh. Beef, chicken, shrimp, black bean—you name it.

• Breakfast burritos. Instant upgrade. Your eggs will thank you.

• Quesadillas. Drizzle it inside before folding or dunk your slices in it. Or both.

• Loaded nachos. Pour it over the top like you mean it.

• Burgers, sandwiches, wraps. It’s like hot sauce and ketchup had a really flavorful baby.

• Even pizza. I know. But try it. Especially on taco pizza.

Frequently Asked Questions:

Can I make it ahead of time?
You should. The flavors blend even better after a night in the fridge.

Can I can it for long-term storage?
I wouldn’t recommend it unless you know your way around food-safe canning practices. Stick with fridge or freezer for now.

Can I double the recipe?
Absolutely. You’ll want more anyway.

I didn’t set out to become someone who makes homemade taco sauce. But life is weird like that. One missing bottle turned into a new favorite ritual—and honestly? I wouldn’t go back.

This recipe isn’t perfect. Sometimes I eyeball the spices. Sometimes I forget the sugar and remember halfway through. But it always turns out good. Like, “lick-the-spoon” good. Like, “eat-it-on-things-it-wasn’t-made-for” good.

If you try it, let me know. Seriously. Tag me, email me, send a carrier pigeon. I wanna hear how it turned out, what you paired it with, or if you just stood in your kitchen with a tortilla and a jar and called it lunch.

I’ve done it. You’re in good company.

Keep the Flavor Coming – Try These:

Exotic Flavors: Hawaiian Style Garlic Shrimp

Chocolate Peanut Butter Earthquake Cake

Chicken Lazone Recipe

Taco Sauce

Cook Time 15 minutes mins

Total Time 15 minutes mins

This bold and zesty homemade taco sauce is made with tomato sauce, spices, and apple cider vinegar. Simple to prepare and perfect for tacos, burritos, or nachos—ready in just 15 minutes.

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Servings

Ingredients

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• 16 oz 2 cups tomato sauce
• ½ cup water
• 2 tablespoons apple cider vinegar
• 2 teaspoons ground cumin
• 1 teaspoon granulated sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper adjust to taste

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Instructions

 

Combine ingredients:

1. In a small saucepan, combine the tomato sauce, water, apple cider vinegar, ground cumin, granulated sugar, onion powder, garlic powder, chili powder, paprika, and cayenne pepper.

Heat the mixture:

1. Place the saucepan over medium heat and stir until the ingredients are well incorporated. Bring the mixture to a gentle boil.

Simmer the sauce:

1. Reduce the heat to low and allow the sauce to simmer uncovered for 10 to 15 minutes, stirring occasionally. The sauce should thicken slightly and develop a deeper flavor.

Cool and store:

1. Remove the sauce from the heat and allow it to cool. Transfer to a clean, airtight glass jar or container and refrigerate until ready to use.

Notes

To Make This Recipe Gluten-Free: To ensure this taco sauce is gluten-free, verify that all spice blends and the tomato sauce are certified gluten-free, as some brands may include hidden additives or thickeners containing gluten. Apple cider vinegar is typically gluten-free, but it is also wise to double-check labeling. Once verified, proceed with the same preparation steps.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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