That's all you need...
In a saucepan, add the spices and vinegar to one can of tomato sauce. Simmer for 10-15 minutes. Allow to cool. Keep refrigerated for a week. Today, I made some homemade jam, and I'll bet I could make a batch of this and water can it.
I used this taco sauce to flavor my California Barbecue Beans recipe. For those of you who do like taco sauce--and toss a bottle or two in your shopping cart, I hope you'll consider this recipe. I'm sure it's more cost effective, and YOU know what's in it. For a printable recipe, keep scrolling to the bottom of this post.
Santa Maria Tri-Tip-- grilled to smoky perfection with garlic, kosher salt & pepper only. My husband cooked it perfectly! (Gotta love my horse apron.)