Recipe at a glance
- Estimated yield: about 1 cup
- Prep: about 5 minutes
- Cooking: about 15 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 20 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Here is a recipe for making a homemade version of Taco Bell’s red sauce:
Ingredients
- 1 (8 oz) can of tomato sauce
- 2 tablespoons of white vinegar
- 1 teaspoon of chili powder
- 1 teaspoon of paprika
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- 1 teaspoon of sugar
- Salt, to taste
Instructions
- In a medium saucepan, combine all of the ingredients and stir until well mixed.
- Place the saucepan over medium heat and bring the mixture to a simmer.
- Cook the sauce, stirring occasionally, for 5-7 minutes or until it has thickened slightly.
- Remove the saucepan from the heat and let the sauce cool to room temperature.
- Transfer the sauce to a serving bowl or an airtight container and store it in the refrigerator until ready to use.
This recipe makes about 1 cup of sauce, which can be used as a condiment for tacos, burritos, or any other Mexican-inspired dish. Enjoy!
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
