Make Taco Bell Red Sauce at Home

A small black bowl filled with red salsa sits on a wooden serving board, surrounded by a few tortilla chips, with a gray cloth in the background.

This copycat Taco Bell Red Sauce is a smooth, mild, tomato-based condiment that tastes just like the restaurant version. It uses simple, basic spices to create a tangy, smoky flavor perfect for tacos, burritos, and enchiladas. Ready in 35 minutes with no additives or preservatives.

Course Sauce

Cuisine Mexican

Diet Vegan, Vegetarian

Keyword easy, quick, smoky, tangy

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 6

Author Gina Dickson

Ingredients

8 ounces tomato sauce canned, plain, not spaghetti sauce
1/2 cup water
1/4 teaspoon mild chili powder
2 teaspoons ground cumin
2 teaspoons onion powder
1 tablespoon white vinegar
1 teaspoon garlic powder
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon granulated sugar
1/4 teaspoon cayenne pepper

Instructions

Combine Ingredients

Place the canned tomato sauce in a medium saucepan over medium heat.
8 ounces tomato sauce
Add the water, vinegar, and all seasonings (chili powder, cumin, onion powder, garlic powder, garlic salt, paprika, sugar, and cayenne).
1/2 cup water, 1/4 teaspoon mild chili powder, 2 teaspoons ground cumin, 2 teaspoons onion powder, 1 tablespoon white vinegar, 1 teaspoon garlic powder, 1/2 teaspoon garlic salt, 1/4 teaspoon paprika, 1/4 teaspoon granulated sugar, 1/4 teaspoon cayenne pepper
Stir until everything is well combined.

Simmer the Sauce

Reduce the heat to medium-low.
Let the sauce simmer gently for 30 minutes, stirring every 10 minutes to prevent sticking or burning. Tip: Every stove is different. If the sauce starts bubbling too much, lower the heat. The goal is a low, steady simmer.

Cool and Store

Remove from heat and allow the sauce to cool to room temperature.
Pour into a glass jar with a tight-fitting lid.
Store in the refrigerator for up to 5 days.

Notes

Storage and Reheating

Room Temperature: Keep out only while serving. Refrigerate leftovers within two hours.
Fridge: Store in a glass jar or airtight container for up to 5 days. The flavor deepens beautifully over time.
Freezer: Freeze in a labeled container or ice cube tray for up to 3 months. Thaw in the fridge overnight before using.
Reheat: Warm gently on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of water or broth.

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