At our house every Tuesday is Taco Tuesday. Whether we’re having traditional beef tacos, chicken tacos or even steak tacos, we go through a ton of taco sauce. And, while my husband loves sauce that is super hot, The Goose and I both prefer taco sauce without a hint of heat.
A while back, I came across a recipe for homemade taco sauce that was written specifically for those who want to make a large amount of sauce specifically for canning. While I’m a big fan of canning – I don’t always have the time to do it. So I came up with this recipe, which makes about two cups of sauce.
Homemade Taco Sauce
1 cup water
2/3 cup tomato paste
3 tablespoons apple cider vinegar
2 tablespoons light corn syrup
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce (optional)
1/4 teaspoon black pepper
1-2 hot peppers (such as jalapeno, habanero or serrano), chopped
For mild sauce – Combine all of the ingredients (except the hot peppers) in a saucepan and bring to a boil.
Reduce the heat and simmer for 20 minutes, or until the sauce has thickened.
Store the sauce in an airtight container (I usually keep ours half-pint sized canning jars) in the refrigerator.
For hot sauce – Follow the directions above, but add the hot peppers. After the sauce has thickened, use an immersion blender or a food processor to smooth the sauce and get rid of any hot pepper lumps.
If, like my family, you need both hot and mild sauce, mix all of the ingredients (except the hot peppers) in a small bowl, and divide it into two saucepans before cooking. Add the hot peppers to one (be sure to remember which pan you put them in!) and cook as directed.
Homemade taco sauce is best if made a day or two before you intend to eat it, so that the flavors can blend together. But, even if you make it and eat it the same day it is still good!