SaveThis taco sauce recipe makes a smooth, tangy red sauce from canned tomato sauce, a splash of vinegar and pantry spices: cumin, chili powder, paprika, garlic and onion powder, with a little cayenne for heat. Everything simmers together in one small saucepan for about 10 minutes, and you get about 1 1/4 cups. Drizzle it over tacos, burritos, nachos and taco salads. Below you’ll find what each spice brings, how to set the heat level, how to make it thicker or thinner, and easy flavor twists.
What Is Taco Sauce?
Taco sauce is a thin, pourable red sauce, smoother than salsa and tangier than enchilada sauce. It’s meant to be drizzled, not scooped, so a little goes a long way on a crunchy taco. Most homemade versions follow the same pattern: tomato sauce for body, vinegar for tang and dried chile spices for warmth.
Taco sauce vs. salsa vs. enchilada sauce
| Taco sauce | Salsa | Enchilada sauce | |
|---|---|---|---|
| Base | Tomato sauce, vinegar, spices | Chopped tomatoes, onion, chiles | Chili powder, broth, roux |
| Texture | Smooth, thin | Chunky | Smooth, slightly thick |
| Flavor | Tangy, mildly spicy | Fresh | Earthy, savory |
| Best with | Tacos, burritos, nachos | Chips | Baked enchiladas |
For a sauce to bake over tortillas, see our homemade enchilada sauce. For a creamy white sauce for seafood tacos, try our fish taco sauce.
Ingredients You’ll Need
- Tomato sauce (one 8-ounce can): the smooth base. Use plain tomato sauce, not pasta sauce.
- Water (1/4 cup): loosens the sauce so it pours easily.
- White vinegar (1 tablespoon): the signature tang. Apple cider vinegar works too.
- Ground cumin (1 teaspoon) and chili powder (1 teaspoon): the main warm, earthy flavor.
- Paprika, garlic powder and onion powder (1/2 teaspoon each): color and savory depth.
- Cayenne pepper (1/4 teaspoon): the heat. Adjust to your taste.
- Sugar (1/2 teaspoon): softens the acidity of the tomato and vinegar.
- Salt (1/4 teaspoon, then to taste): canned tomato sauce is often already salted, so taste before adding more.
How to Make Taco Sauce
- Combine. Add the tomato sauce, water, vinegar, cumin, chili powder, paprika, garlic powder, onion powder, cayenne, sugar and salt to a small saucepan and whisk until smooth.
- Simmer. Bring to a gentle simmer over medium heat, then lower the heat and cook for about 10 minutes, stirring occasionally, so the spices lose their raw taste.
- Adjust. Taste and add more salt, vinegar or cayenne if you like.
- Cool. Let it cool slightly before serving. It thickens a little as it cools.
Mild, Medium or Hot
| Heat | Cayenne | Extra |
|---|---|---|
| Mild | Pinch or none | Use sweet paprika |
| Medium | 1/4 teaspoon | As written |
| Hot | 1/2 teaspoon | A dash of hot sauce or 1/4 teaspoon chipotle chili powder |
Thicker, Thinner or Smoky
- Thicker: simmer a few minutes longer, uncovered.
- Thinner: whisk in water, 1 tablespoon at a time.
- Smoky: swap the paprika for smoked paprika or add a little chipotle chili powder.
- Brighter: finish with 1 tablespoon fresh lime juice.
- Herby: add 1/2 teaspoon dried oregano with the spices.
For a full taco night spread, serve it next to our easy guacamole and warm queso dip.
Storing Taco Sauce
Let the sauce cool, then refrigerate it in a covered jar or container within 2 hours of cooking. Keep your refrigerator at 40°F or below, as the CDC recommends. Stir or shake before using, since the spices settle.
Frequently Asked Questions
What is taco sauce made of?
Tomato sauce, vinegar, water and spices such as cumin, chili powder, paprika, garlic and onion powder, and cayenne.
Is taco sauce the same as salsa?
No. Taco sauce is smooth and thin; salsa is chunky and usually made from fresh or roasted vegetables.
Do I have to cook taco sauce?
A short simmer blends the spices and removes their raw taste, so it’s recommended.
How do I make taco sauce less spicy?
Leave out the cayenne and use sweet paprika.
Can I use tomato paste instead of tomato sauce?
Yes. Whisk 3 tablespoons tomato paste with about 3/4 cup water to replace one 8-ounce can.
