Taco Sauce
Every time I bought the sauce though, I would think about how expensive and unhealthy the bottled version was. I knew I could come up with a version at home. I searched for a recipe online, but did not find anything that was exactly like I wanted. I found a few recipes I liked, but none were quite right. So, I changed some things and came up with a version that turned out really well. I think this sauce is better than anything I can buy and my husband says that it is as good as the sauce you get at the fast food Mexican restaurant type places.
Every time I bought the sauce though, I would think about how expensive and unhealthy the bottled version was. I knew I could come up with a version at home. I searched for a recipe online, but did not find anything that was exactly like I wanted. I found a few recipes I liked, but none were quite right. So, I changed some things and came up with a version that turned out really well. I think this sauce is better than anything I can buy and my husband says that it is as good as the sauce you get at the fast food Mexican restaurant type places.
- Carbohydrate 65.4678064099905 g
- Cholesterol 146.16 mg
- Fat 39.0906689663049 g
- Fiber 4.34820945402977 g
- Protein 38.0092246396025 g
- Saturated Fat 23.2728866295917 g
- Serving Size 1 1 Serving (810g)
- Sodium 2028.34634170744 mg
- Sugar 61.1195969559607 g
- Trans Fat 2.17563048502823 g
- Calories 748 calories
Step-by-step
- Mix all together until smooth.
- Pour sauce into pan and cook over med-low heat for 15-20 minutes.
Tomato sauce anchors this recipe, providing both the required moisture and the pectin needed for body. Simmering the mixture over medium-low heat for fifteen to twenty minutes drives off excess raw water content, concentrating the sugars and organic acids naturally present in the tomatoes. Ground cumin and chili powder introduce fat-soluble flavor compounds that require both heat and moisture to fully hydrate and distribute throughout the base. White vinegar contributes acetic acid, which sharpens the overall profile and balances the sweetness from the added sugar. Adjusting the white vinegar requires caution; substituting it with fresh lime juice alters the pH balance and introduces perishable citrus oils that change the shelf life if stored longer than one week in a sealed glass container. Dried ground red pepper delivers capsaicin, a heat compound that disperses evenly during the simmering phase without scorching. Thorough blending prior to heating ensures the garlic powder and onion pieces dissolve and soften uniformly, preventing gritty pockets in the final smooth texture. Because this preparation contains no artificial preservatives, cool the finished liquid completely before transferring it to the refrigerator.
