Mexican recipes
Taco sauce (for tacos, burritos or enchiladas)
5 (1)
30 min
Serves 4
Mexican
Ingredients
- 4 tbsp minced onion 59 ml minced onion
- 1 medium clove garlic, minced 1 medium clove garlic, minced
- 1 tbsp olive oil 15 ml olive oil
- 1 cup chopped tomatoes 240 ml chopped tomatoes
- 1/4 tsp chili powder 1.2 ml chili powder
- 1 1/2 tsp ground cumin 7.4 ml ground cumin
- 1/2 tsp salt 2.5 ml salt
- 1/4 tsp paprika 1.2 ml paprika
- 1/4 tsp sugar 1.2 ml sugar
- 1/4 tsp cayenne pepper 1.2 ml cayenne pepper
- 1 tbsp white wine vinegar 15 ml white wine vinegar
- 1/3 cup water 80 ml water
Method
Add the olive oil, onion, garlic and tomatoes in a sauce pan over medium heat and cook for 3-4 minutes, stirring constantly. Add the remaining ingredients (spices, vinegar and water), stir well, lower heat and simmer for about 20 minutes, stirring one or two times more.
Remove from the heat and cool.
Refrigerate for up to 1 week.
Remove from the heat and cool.
Refrigerate for up to 1 week.
Cook's notes
This sauce can be used in tacos, fajitas, burritos or enchiladas. You can also vary some of the spices used to your liking.
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