This easy taco sauce is better than store bought, ready to add tanginess, spicy zing and flavor to your tacos, burritos, nachos and so much more.

Homemade Taco Sauce Recipe
Looking for a great Homemade Taco Sauce? This is the recipe you need. You may have enjoyed taco sauce options from the bottled stuff offered in grocery stores, but this homemade version is so much better.
It's easy to make with tomato sauce, vinegar, splash of honey, and spices that you control. Make it as spicy as you want! Plus, no weird preservatives.
It's a bit like what you might find in a packet at your local Taco Bell, tangy and sort of addictive. And it's quick and easy to make! But this out for taco night and make everyone happy!
Let's talk about how to make taco sauce, shall we?
Taco Sauce Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Tomato Sauce. Pureed tomatoes, or passata.
- Red Wine Vinegar.
- Honey.
- Spices. Chili powder, paprika, garlic powder, onion powder, cumin, cayenne pepper, salt and pepper. You can also use homemade taco seasoning.

How to Make Taco Sauce - the Recipe Method
Simple whisk everything together and simmer it in a small pot or sauce pan for 15 to 20 minutes and you're good to go!
Boom! Done! Your taco sauce is ready to serve. So easy to make, isn't it? Get those tacos ready! You're going to love this sauce!

Recipe Tips & Notes
- For best flavor, refrigerate your taco sauce for a day, allowing the flavors to mingle for more developed flavor.
- Consider any of the following additions - lemon or lime juice, apple cider vinegar swap, or a splash of hot sauce.
Ways to Use Taco Sauce
Drizzle over tacos, of course, but it's also great for burritos, nachos, quesadillas, tortas. Jazz up Mexican rice, Mexican Pizza, or refried beans.
There are many ways to use this sauce, even as a general sauce for dipping fries, or spreading over sandwiches.
Storage
Taco will last up to 5 days in the refrigerator in a sealed container. Use it anytime.
You can also freeze it for 3 months or longer. We like to freeze ours in small portions, like in an ice cube tray, so we can thaw just enough as needed.
That's it, my friends. I hope you enjoy this taco sauce recipe. I'd love to hear your comments!
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Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. Thanks! — Mike H.

Homemade Taco Sauce Recipe
Ingredients
- 1 can 8 ounces tomato sauce
- 1/3 cup water or more for thinner sauce
- 1 tablespoon red wine vinegar you can use white vinegar
- 2 teaspoons chili powder
- 1 teaspoon paprika use hot or smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon honey optional
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
- Stir all of the ingredients together in a saucepan.
- Bring to a boil, then reduce the heat and simmer gently for 15-20 minutes to let the flavors develop.
- Taste and adjust.
- Store in the refrigerator in sealed container. The flavor is better after it sits for a day.
Video
Notes
Nutrition Information

NOTE: This recipe was updated on 9/20/24 to include new information and video. It was originally published on 1/10/24.
Tom says
This is a great sauce. It's not too spicy. Instead, there's a rich tomato taste. It's perfect for kids or adults who are heat adverse. I figured people who want more heat can always add hot sauce. This is a must for the Mexican Pizza recipe.
Mike H. says
Appreciate it, Tom. Enjoy!
Aaron Hooks says
Made for taco dinner last night. Delicious!! Thanks for the recipe
Mike Hultquist says
Great! Thanks, Aaron!
Dave says
can this recipe be canned and if so please let me know how. thank you.
Mike Hultquist says
Dave, you'll need to check the acidity. Shoot for a pH of 4.0 or lower for home canning. You might need to add more vinegar. See this page as a starter for canning: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/