Copycat Taco Bell Mild Sauce
Copycat Taco Bell Mild Sauce
Ingredients
- 15 ounce plain tomato sauce, can
- 1 cup water
- 1 1/2 tablespoons white vinegar
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons chili powder
- 1 teaspoon onion powder
- 3/4 teaspoon fine salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/16 teaspoon cayenne pepper, or to taste
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Instructions
- 1
In a medium saucepan, combine the can of plain tomato sauce, 1 cup water, white vinegar, granulated sugar, chili powder, onion powder, fine salt, garlic powder, paprika, ground cumin, and cayenne pepper. Stir well to combine all ingredients.
⏱️ 2 min
- 2
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Do not boil vigorously.
⏱️ 3 min
- 3
Once simmering, reduce the heat to low and cook uncovered for about 20 minutes, stirring occasionally to prevent sticking and ensure even cooking. The sauce should reduce slightly and the flavors will meld.
⏱️ 20 min
- 4
While the sauce is simmering, prepare the cornstarch slurry. In a small bowl or cup, whisk together the 1 teaspoon of cornstarch and 1 tablespoon of cold water until smooth and no lumps remain.
⏱️ 1 min
- 5
Pour the cornstarch slurry into the simmering sauce, whisking continuously to incorporate it evenly. Continue to cook for an additional 1-2 minutes, or until the sauce has lightly thickened to your desired consistency.
⏱️ 2 min
- 6
Remove the saucepan from the heat and allow the sauce to cool completely to room temperature. This will take approximately 1 hour.
⏱️ 60 min
- 7
Once cooled, transfer the mild taco sauce to an airtight container and refrigerate. The flavor will deepen and improve as it chills.
Kitchen Tools
Nutrition Facts (per serving)
Copycat Taco Bell Mild Sauce
- 15 ounce plain tomato sauce, can
- 1 cup water
- 1 1/2 tablespoons white vinegar
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons chili powder
- 1 teaspoon onion powder
- 3/4 teaspoon fine salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/16 teaspoon cayenne pepper, or to taste
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Instructions
- 1
In a medium saucepan, combine the can of plain tomato sauce, 1 cup water, white vinegar, granulated sugar, chili powder, onion powder, fine salt, garlic powder, paprika, ground cumin, and cayenne pepper. Stir well to combine all ingredients.
⏱️ 2 min - 2
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Do not boil vigorously.
⏱️ 3 min - 3
Once simmering, reduce the heat to low and cook uncovered for about 20 minutes, stirring occasionally to prevent sticking and ensure even cooking. The sauce should reduce slightly and the flavors will meld.
⏱️ 20 min - 4
While the sauce is simmering, prepare the cornstarch slurry. In a small bowl or cup, whisk together the 1 teaspoon of cornstarch and 1 tablespoon of cold water until smooth and no lumps remain.
⏱️ 1 min - 5
Pour the cornstarch slurry into the simmering sauce, whisking continuously to incorporate it evenly. Continue to cook for an additional 1-2 minutes, or until the sauce has lightly thickened to your desired consistency.
⏱️ 2 min - 6
Remove the saucepan from the heat and allow the sauce to cool completely to room temperature. This will take approximately 1 hour.
⏱️ 60 min - 7
Once cooled, transfer the mild taco sauce to an airtight container and refrigerate. The flavor will deepen and improve as it chills.