Try this Taco Bell Hot Sauce recipe
- 3 cups water
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 1/2 tablespoons chili powder
- 2 1/2 teaspoons salt
- 2 teaspoons cayenne pepper
- 2 teaspoons corn starch
- 6 oz tomato paste
- 2 teaspoons vinegar
- 1 tablespoon onion dried, minced
- 2 tablespoons jalapeno peppers minced (optional)
- 1 teaspoon cavender's greek seasoning
- Carbohydrate 1.63246014068418 g
- Cholesterol 0 mg
- Fat 0.0577244507545576 g
- Fiber 0.343956271734899 g
- Protein 0.265389256616906 g
- Saturated Fat 0.012484505766633 g
- Serving Size 1 1 Serving (25g)
- Sodium 6.12917047510042 mg
- Sugar 1.28850386894929 g
- Trans Fat 0.012789632295971 g
- Calories 7 calories
Step-by-step
- Combine the tomato paste with the water and corn starch in the saucepan over medium heat. Stir until smooth.
- Add the remaining ingredients and stir.
- Heat the mixture to boiling. Continue to stir about 30 minutes and remove from the heat.
- Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate.
Standard salsa fresca relies on raw aromatics and bright acids, but copycat fast-food condiments demand a completely different chemical approach built on cooked tomato solids and dried spices. Replicating the distinct profile of commercial taco sauce often results in a scorched, bitter pot because thick tomato paste clings stubbornly to the bottom of the pan and burns before the flavors can meld.
Prevent this disaster by thoroughly whisking the six ounces of tomato paste into the cold water and corn starch off the heat until entirely uniform. Only then should the pan go over medium heat, allowing the starch molecules to hydrate and gelatinize evenly as the temperature rises. Simmering the liquid for thirty minutes reduces the moisture content just enough to concentrate the cayenne and chili powder without turning the sauce into a paste. Whisk continuously during this reduction phase to keep the solids moving away from the hot metal surface.
Adjusting the acidity requires caution because swapping white vinegar for fresh lime juice introduces excess water and enzymes that will thin the final viscosity. Stored in an airtight container in the refrigerator, this condiment holds its flavor profile for up to two weeks.
