taco sauce

If you like HOT, this classic Salsa Taquera is for you. Fiery árbol chilis and a few other simple ingredients blend together for the ultimate taco experience!

Salsa Taquera (Chili de Árbol Salsa)

tomatoes

3-8 árbol chilies (see notes)

onion, white or Spanish, quartered

garlic

salt

tsp black pepper

oregano

lime,

Remove the stems from the árbol chilies.

Heat oil in a skillet over medium high...

Heat oil in a skillet over medium high heat. Sauté onion and garlic cloves till they change color, about 2-3 minutes. Remove and place them in a blender

In the same oil, sauté árbol chilies for...

In the same oil, sauté árbol chilies for a minute or so. Remove and place them in the blender.

Place the quartered tomatoes in a pan and...

Place the quartered tomatoes in a pan and cook them for few minutes, till they gets blistered all over.

Place the tomatoes along with rest of the...

Place the tomatoes along with rest of the ingredients in a blender. Season it with salt, pepper, oregano, lemon juice and blend until smooth.

Lime crema is rich and tangy cream that will add a punch of flavor to your meal. Just whisk together 4 simple ingredients and drizzle over tacos, soups, and more!

Easy Lime Crema Recipe

sour cream

lime

garlic (minced)

Zest the lime and squeeze the lime juice into a small bowl.

Add the sour cream, garlic and salt to the bowl and stir everything together until it&#039;s combined and creamy.

Use immediately or store in the fridge until ready to serve.

A simple recipe with just a few ingredients just like the rice at our favorite Mexican restaurant and a perfect side dish to serve at home with your favorite Mexican recipes!

Mexican Restaurant-Style Rice

olive oil

rice

garlic,

tomato sauce

chicken broth

pepper

This quick and healthy Jamaican Jerk flavored cauliflower taco recipe is are easy to pull together and is completely meat-free, soy-free, and can be made gluten-free by using GF tortillas.

Vegan Jamaican Jerk Cauliflower Tacos with Avocado Lime Crema

Head Cauliflower (Medium to Large.)

c All Natural Jerk Sauce (See notes

c Onion (I use Sweet Vidalia Onion for everything :))

carrot

c Baby Spinach

Corn tortillas (or any other vegan or GF brand)

tbsp Garlic Powder

tsp Smoked Paprika (regular Paprika is fine, too.)

¼ tbsp Cayenne Pepper Powder

tbsp Organic Sugar (I use Organic Coconut

tsp Allspice

tbsp Cinnamon

tbsp Nutmeg

Parsley

Thyme,

Avocado (Whole or Pieces. Soaked and drained. SEE NOTES.)

c Dairy-Free Milk, Unsweetened

c Lime Juice, Fresh Squeezed (1 Medium lime)

c Cilantro, Fresh (Chopped)

Clove Garlic, Whole Clove

tsp Onion Powder

Heat the oven to 400°

Toss the cauliflower in a bowl with 1tbsp of the oil. Add Jerk sauce OR jerk seasoning and mix to coat the cauliflower.

Place cauliflower on a sheet pan lined with parchment or coconut oil cooking spray.

Bake 20 minutes (until tender and golden brown), stirring after about halfway through.

For the Jerk Cauliflower

In a frying pan, heat 1tbsp of the oil and saute the onions and carrots for 3-5 minutes or until they start to brown then add spinach and further cook just until the spinach begins to wilt. *Add more oil or a bit of water if necessary.

Place the mixture in a medium mixing bowl and set aside.

Spinach and Carrot Mixture

Blend or pulse all of the ingredients (except salt and pepper) until smooth and creamy.

Add salt and pepper to taste.

Avocado Lime Crema

Warm the corn tortillas in the pre-heated oven for1-2 minutes.

Toss the spinach mixture with some of the avocado lime crema and add a layer on each tortilla.

Add a portion of the jerk cauliflower to each tortilla and chow down.

Assemble

This bright &amp; garlicky Argentinean pesto is a terrific counterpoint to savory vegan steak tacos. Drizzle this sauce on top of sliced grilled seitan steak, along with shredded cabbage, tomatoes, and avocado. It&#x27;s also delicious on roasted potatoes or roasted cauliflower. The sauce tastes best when the flavors have had a chance to fuse. So plan on making it the day before you want to use it. Makes about 3/4 cup cilantro chimichurri.

Cilantro chimichurri sauce

cilantro (with stems* (about 2.5 ounces))

Tablespoon chopped onion (yellow)

Tablespoons red wine vinegar (+ 1/2 Tablespoon more, if desired)

paprika

Tablespoons extra virgin olive oil

Put cilantro, chopped onion, minced garlic, 1 1/2 Tablespoons red wine vinegar, paprika, and salt into food processor.

Put on the cover &amp; turn the food processor to low. While the blade is running, pour 3 Tablespoons extra virgin olive oil through the chute. Stop to scrape down the sides once, so that everything is evenly incorporated.

Move the cilantro chimichurri to a covered container. Refrigerate for at least 3 hours, and preferably overnight, so that the flavors have a chance to fuse.

Once you are ready to serve the cilantro chimichurri, taste for any adjustments. If you&#x27;d like more tang, add 1/2 Tablespoon more of red wine vinegar. If you&#x27;d prefer a thinner sauce, add a Tablespoon of water or an additional Tablespoon of extra virgin olive oil.

https://content.jwplatform.com/videos/SS2WTYGl.mp4

Take your tacos to the next level with a drizzling of garlicky cilantro chimichurri. This herbaceous spread is loaded with cilantro, onions, garlic, paprika, red wine vinegar, and extra virgin olive oil. It comes together in no time flat but adds a lot of zip to your taco spread! It’s also great over roasted potatoes!

Cilantro chimichurri sauce + vegan steak tacos

This simple Fish Taco Sauce is perfect for all of your fish taco recipes. Use it on breaded fish tacos, fish tacos with slaw, or even shrimp tacos.

Fish Taco Sauce

low fat sour cream

low fat plain yogurt

lime juice

sriracha sauce

sugar

Mix together the sour cream, yogurt, lime juice, Sriracha, sugar, and salt.

Taste and adjust the flavors to your liking. (Not sure how to do that? Read about it here.)

This taco sauce recipe comes together quickly and has amazing flavor! It's like your favorite jarred version...but better.

Easy Taco Sauce (Best Flavor!)

tomato sauce (small batch;

water

white vinegar

(mild) hot sauce

garlic powder

onion powder

cumin

cornstarch

In a medium saucepan, whisk together tomato sauce, water, 2 tablespoons white vinegar, hot sauce, sugar, salt, garlic powder, onion powder and cumin. Bring to a boil and then reduce heat to low or medium low. Simmer where the sauce is steadily bubbling for 15 minutes. 

After 15 minutes, stir the cornstarch into 1 tablespoon water in a small bowl until dissolved. Add the cornstarch slurry to the taco sauce and cook for an additional 1 minute, stirring constantly, until the sauce becomes thick and glossy. Remove from the heat and stir in the additional 1 teaspoon vinegar. Store refrigerated; it will thicken even more as it cools.

My husband loves taco sauce and uses it frequently.   Unfortunately he uses a lot more than a "serving size" portion and the store bought brands are full of salt, sugar and other unwanted chemicals.  I was so happy when I made this recipe and he loved it!  It turned out great the first time I made it. The second and third times I came out runny in spite of adding extra corn starch. The one thing I did different wasI substituted a teaspoon of applesauce for the sugar as I try not to use refined sugar.  Would that make a difference?  Any suggestions?
Thank you for your great recipes.  I use several of them for my go tos.

If your husband LOVES it and it turned out great when you FOLLOWED the recipe, why would you give it one star when YOU CHANGED the recipe and didnt like it??

Ive made this sauce and its perfect; very tasty quick and easy!  FIVE STARS !

Your sauce is so good. I had to use tomato paste, tomato sauce is very difficult to find here. But I just added more water. I also added fresh ground coriander. I just do that with any Mexican food recipe. It's so good and freezes really well.

The sauce was excellent! I don't cook often, and it was still very quick and easy. It was a perfect medium spicy for me too, using cholula. 
I don't much care for cumin, so when I made it a second time, I used Harissa instead.  Gave me a super spicy delicious sauce! Try at your own risk, it was definitely waaay past medium, but so good.

Loved making your Taco Sauce.  It is a winner

A simple taco sauce to serve with any type of tacos. Adds that extra bit of flavour and sauce. It rivals any jar you'll buy from the store - except you know exactly what goes in it! Great to freeze in serving size portions.

Taco Sauce

/ 185 ml water

tbsp cumin

tsp sugar

+ teaspoon cayenne pepper ((adjust heat to taste))

tsp salt

Place all ingredients in a saucepan. Mix then simmer for 10 minutes on medium low.

Transfer to serving bowl, cool and serve with tacos or other Mexican dishes requiring a sauce. Makes around 2.5 cups.

Or cool, then refrigerate for up to 5 days OR freeze.

Burrito Spaghetti Squash Bowl

spaghetti squash, halved, seeds remove

Kosher salt

chili powder

onion, chopped

beef turkey

tbsp. Taco Seasoning

Kosher Salt

Black Pepper

black beans

cherry tomatoes

Monterey Jack

cheddar

Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.

Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.

Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.

Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

This 5-ingredient salsa taquera recipe is ready in 15 minutes and packed with bold, spicy, and savory flavors. Showcasing arbol chiles, tomatoes, and fresh garlic, it pairs perfectly with just about any Mexican dish.

Easy Salsa Taquera (5 Ingredients)

arbol chiles

½ medium white onion (roughly chopped)

garlic (roughly chopped)

Roma tomatoes (roughly chopped)

Stem and lightly shake out the seeds of the chiles (don&#39;t worry about getting all the seeds out). Heat a skillet over medium and toast the chiles for 2-3 minutes, stirring frequently, until fragrant.

Bring a medium saucepan of water to a gentle boil, then add the chiles and turn the heat off. Let them soak until they are soft. Reserve a few tablespoons of cooking water and drain the rest.

In the meantime, heat the olive oil in a skillet over medium. Add in the onions and cook for 3-4 minutes until translucent. Stir in the garlic and cook for another 1-2 minutes. Lastly, add in the tomatoes and continue cooking until soft and lightly browned, about 5 minutes.

Transfer the onion mixture to a blender along with the drained chiles, lime juice, and salt. Blend on high until smooth, stopping to scrape down the sides a few times. If your salsa is not blending, add in some of the reserved chile water, 1 teaspoon at a time.

If you don&#39;t have a high-speed blender, strain the mixture into a bowl or container for storage. Serve it with tacos, burritos, etc. Happy Eating!

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. 

tomato paste

apple cider vinegar

tbsp agave syrup (or honey)

tsp chili powder

tsp cumin

fine grain salt (plus more to taste)

Whisk together all ingredients until smooth and no lumps remain. You can also use a blender. 

Store in the refrigerator for 2 weeks or freeze for up to 6 months. Use in any recipe that calls for taco sauce!

This homemade taco sauce is smooth, smoky, tangy, and has just the right amount of heat—everything you want in a great taco sauce. It’s made with simple pantry ingredients like tomato sauce, warm spices, ancho chile powder, and a splash of fresh lime juice, giving it that classic bottled-taco-sauce flavor but with a fresher, brighter, made-from-scratch taste. It’s one of my go-to sauces because it’s completely customizable and works on anything from tacos, burritos, and quesadillas to nachos, tostadas, rice bowls, and even scrambled eggs. And just like my Taco Bell Quesadilla Sauce, this recipe takes only a few minutes to whip up, making it perfect for busy weeknights, meal prep, or elevating any Tex-Mex dinner.

Top 13 taco sauce recipes from across the web

The most viewed taco sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salsa Taquera (Chili de Árbol Salsa...

Easy Lime Crema Recipe

Mexican Restaurant-Style Rice

Vegan Jamaican Jerk Cauliflower Tac...

Cilantro chimichurri sauce

Fish Taco Sauce

Easy Taco Sauce (Best Flavor!)

Easy Taco Sauce (Best Flavor!)

Taco Sauce

Burrito Spaghetti Squash Bowl

Easy Salsa Taquera (5 Ingredients)

Taco Sauce

Homemade Taco Sauce (Easy 10-Minute...

Top 13 taco sauce recipes from across the web

The most viewed taco sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salsa Taquera (Chili de Árbol Salsa...

Easy Lime Crema Recipe

Mexican Restaurant-Style Rice

Vegan Jamaican Jerk Cauliflower Tac...

Cilantro chimichurri sauce

Fish Taco Sauce

Easy Taco Sauce (Best Flavor!)

Easy Taco Sauce (Best Flavor!)

Taco Sauce

Burrito Spaghetti Squash Bowl

Easy Salsa Taquera (5 Ingredients)

Taco Sauce

Homemade Taco Sauce (Easy 10-Minute...

The most viewed taco sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine