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south-of-the-border essentials: amazing taco sauce

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This sauce starts out mild, and you can increase the heat by the addition of some cayenne pepper, red-pepper flakes, or more white pepper… mild, medium, hot, thick, thin… up to you. It is great on tacos and is a killer when used as a sauce for Mexican pizzas. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For south-of-the-border essentials: amazing taco sauce

  • PLAN/PURCHASE
  • DRY INGREDIENTS
  • 1 Tbsp
    dehydrated minced onions, ground to a powder
  • 2 tsp
    ground cumin
  • 1/2 tsp
    ancho chili powder
  • 1/2 tsp
    salt, kosher variety, fine grind
  • 1/8 tsp
    white pepper, freshly ground
  • 1/8 tsp
    mustard powder, i prefer coleman’s
  • WET INGREDIENTS
  • 6 oz
    tomato sauce
  • 4 oz
    filtered water
  • 2 Tbsp
    apple-cider vinegar
  • 1 tsp
    tamari sauce, or liquid aminos
  • 1 tsp
    worcestershire sauce
  • 1 tsp
    orange juice
  • 1 tsp
    lime juice, freshly squeezed
  • OPTIONAL ITEMS
  • 1 - 2 dash
    liquid smoke, for depth
  • 1 - 2 pinch
    cayenne pepper, or red-pepper flakes, for more heat
  • 1 - 2 Tbsp
    cornstarch, or arrowroot powder, to thicken

How To Make south-of-the-border essentials: amazing taco sauce

  • 1
    PREP/PREPARE
  • 2
    By nature, this is a thin sauce, but if you want it a bit thicker, add the optional arrowroot or cornstarch with the other dry ingredients, and add when directed by the recipe. I would with just 1 tablespoon, and add the other, if needed.
  • 3
    If you like Worcestershire, but do like the fact that it has anchovies in it, then check out my anchovy-free version: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
  • 4
    You will be using 6 ounces of tomato sauce, and the smallest can of tomato sauce is 8 ounces. I you do not have an immediate use for it, do not forget that you can freeze it. I use an old plastic ice tray, freeze the sauce in one or two-ounce portions, then put the cubes in a Ziploc freezer bag. It will last five-to-seven days in the fridge, and three-to-months, if frozen. Easy/Peasy.
  • 5
    Use restraint with the liquid smoke (if using). One, maybe two drops is all you are going to need. I would add it in at the end, while it is simmering… one drop then taste.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Grind up the dehydrated onions.
  • 8
    Add the ground onions and other spices to a bowl and mix to combine.
  • 9
    If you are using the arrowroot or cornstarch, add it now, with the other dry spices.
  • 10
    Add the wet ingredients to a saucepan, over medium heat.
  • 11
    Bring up to a slow simmer.
  • 12
    Add the dry ingredients and whisk to combine.
  • 13
    Simmer for 10 – 15 minutes, stirring occasionally, then remove from the heat and allow to cool.
  • 14
    While it is simmering, taste for “proper” seasoning.
  • So yummy
    15
    When cool, store in the refrigerator in a glass jar with a tight-fitting lid.
  • 16
    It will last about 4 – 6 weeks.
  • 17
    PLATE/PRESENT
  • So yummy
    18
    Use as you would any other yummy taco sauce. Enjoy.
  • Stud Muffin
    19
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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