Making your own homemade Taco Sauce is very easy to do – and this recipe is so delicious, you’ll never want to buy the jarred version ever again! Make a batch of taco sauce right now, then join us for the rest of this week while we share more delicious taco recipes using this great taco sauce.
This taco sauce has a wonderfully complex flavor profile that is spicy, sweet, zesty and smoky all at the same time! Some of the ingredients might surprise you (like currants in taco sauce?) – but I assure you, the flavor of this sauce is fantastic!
This taco sauce gets better over time – so go ahead and make a batch today, and then come back to check out the rest of the recipes in our taco series including: Ground Beef Tacos, Pulled Chicken Tacos and (my favorite) Taco Salad!
Adapted from The Edgewater Café.Print
- 3 cups water
- 1 tablespoon corn starch
- 1 large jalapeno stemmed and cut into quarters, seeds left in
- 1/8 cup dry currants
- 1 6-ounce can tomato paste
- 3 tablespoons champagne vinegar
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon Coleman’s dry mustard
- ¼ teaspoon liquid smoke
- 1 teaspoon agave nectar or honey
- Mix a little of the water with the cornstarch to form a slurry. Add all other ingredients to a medium sauce pan along with the slurry and bring to a boil. Reduce and simmer uncovered for 15 minutes. Strain and discard solids. Cool and store overnight for the best flavor.
- May be stored for up to one week in the refrigerator.
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