This homemade taco hot sauce blends tomato paste with chili powder, cayenne, and warm spices to replicate the tangy, spicy flavor of restaurant-style taco sauce in under 10 minutes.
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In a saucepan, combine the tomato paste and 3 cups of water.
Add the chili powder, cayenne pepper, cumin, garlic powder, onion powder, paprika, sugar, white vinegar, and salt to the saucepan.
Place the saucepan on the stove over medium heat and stir until the mixture is smooth and the tomato paste has dissolved.
Add a few dashes of your favorite hot sauce, if desired.
In a separate small bowl, create a slurry by whisking together the cornstarch and 1 teaspoon of water until smooth.
Pour the cornstarch slurry into the saucepan and stir to combine.
Continue to cook the sauce, stirring constantly, for 3-5 minutes until it thickens slightly.
Remove the sauce from the heat and let it cool completely.
Transfer the cooled sauce to an airtight container and refrigerate until ready to use.
Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Yes. Store in an airtight container in the refrigerator for up to 2 weeks. It also freezes well for up to 3 months.
The heat level comes primarily from cayenne pepper. Reduce it to 1 tsp for mild heat, or increase to 3 tsp for extra spice.
Yes. Use less water for a thicker sauce or more water for a thinner consistency.
This sauce works well on nachos, burritos, enchiladas, quesadillas, or as a dipping sauce for chips.
Yes, all ingredients are plant-based and this recipe is vegan-friendly.
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