Taco Sauce

This incredibly easy homemade taco sauce comes together in just 5 minutes and tastes just like your favorite store-bought version! Perfect for using in tacos, burritos, marinades, dips and so much more.

Homemade taco sauce is made with a base of tomato, vinegar for acidity, a touch of sugar and several spices like chili powder, cumin and garlic for flavor.

Why we love this recipe

• Super quick and easy: this taco sauce comes together in one bowl in just 5 minutes! Honestly, 5 minutes might even be a stretch – 3 minutes if you're quick at measuring spices!
• No cook: some taco sauce recipes require up to 10 minutes of cooking, but this recipe doesn't require any time on the stovetop.
• Versatile: we love using taco sauce as a quick way to add flavor to tacos (obviously), soups, stews, nachos, burritos, and so much more.
• Allergy friendly: naturally vegan, gluten and soy free!

Ingredients

Here are the key ingredients you'll need to make this quick homemade taco sauce, most of which you probably already have in your pantry:

Ingredient Notes

• Tomato paste: tomato paste is essentially super thick, rich concentrated tomato puree. You don't need too much of it since it's so rich in flavor. The higher quality the paste, the better this taco sauce will taste.
  • Pro tip: leftover tomato paste? Use a tablespoon measurement to portion onto parchment paper (with space in between each dollop). Freeze until solid, then transfer to a sealable bag or container and freeze for up to 6 months. You can use one 1 tablespoon portion at a time without any waste!
• Apple cider vinegar: adds the perfect amount of freshness and acidity to balance out the rich tomato flavor.
• Agave: a small amount of sugar helps balance all of the spices in this recipe. You can use pretty much any liquid sweetener. We prefer agave because of its neutral flavor.
• Salt: we use fine grain kosher salt in this recipe. If using coarse salt, taste before adding more.

How to make taco sauce

This homemade taco sauce really couldn't be any easier to make! Here's how to do it:

Whisk together all ingredients until smooth and no lumps remain. You can also use a blender or food processor (but we only suggest doing so if you're making a large enough batch).

This recipe makes about 1 ⅓ cup total volume of taco sauce, which is enough for several (4+) uses. If you don't think you'll use it up within 2 weeks and don't want to store any leftovers in the freezer, cut the recipe in half.

I prefer to make the full batch and freeze about half of it so I have it on hand whenever needed. It's so easy to just grab a cube from the freezer and toss it in whatever I'm making!

Storage

Refrigerator: store leftovers in an airtight jar or container in the fridge for up to 2 weeks. Stir before using.

Freezer: pro tip: freeze the leftovers in ice cube trays. Once frozen, transfer to a freezer-safe bag or storage container and keep frozen for up to 6 months!

You can defrost in the refrigerator overnight, or you can just add it directly to whatever you're making (it will defrost quickly in the pan). So easy and convenient!

Serving suggestions

This homemade taco sauce is so versatile! Here are a few of our favorite ways to use it:

• Add it to your favorite taco meat for a quick weeknight dinner
• Add to tortilla soup or black bean soup
• Use in cheesy cauliflower, black bean & rice bake
• Use in burritos, burrito bowls or as a sauce for nachos
• Use as a marinade for tofu or other proteins
• Swirled into a dip or dressing
• As a topping for scrambled tofu (or scrambled eggs)

Are we missing anything? Let us know your favorite use for taco sauce in the comments below!

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