Taco Bell Hot Sauce Recipes

Steps:

• Combine the tomato paste with the water in a saucepan over medium heat.
• Stir until smooth.
• Add the cayenne pepper; chili powder, salt cornstarch, vinegar, and dried onion and stir.
• Chop the jalapeno slices very fine.
• You can use a food processor, but don't puree.
• The best kind of jalapenos to use are those bottled for nachos or pizza.
• Add them to the mixture.
• Heat the mixture to boiling.
• Continue to stir about 3 minutes and remove from heat.
• Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate.
• This will last for 1 to 2 months.

Steps:

• WHISK all ingredients together rigorously in a medium saucepan (1 cup cold water, one 8 ounce can tomato sauce, 4 teaspoons arrowroot or cornstarch, 2 tablespoons white vinegar, 1 tablespoon ground cumin, 1 tablespoon dried onion flakes, 1 teaspoon Lawry's Seasoned Salt, 1 teaspoon lime juice, 1 teaspoon orange juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dried chipotle powder, 1/2 teaspoon plain new mexico chile powder, 1/2 teaspoon A-1 Steak Sauce, 1/4 teaspoon white pepper, 1-2 drops liquid smoke, measured into a spoon first).
• BRING mixture to boil over high heat.
• WHISK as needed.
• BOIL one full minute.
• REMOVE from heat and cool.
• WHISK sauce occasionally as it cools.
• POUR cooled sauce into a sealable container or a squeeze bottle for convenience.
• SERVE and enjoy with your favorite tacos or burritos, or use as a starter-base for chili.
• REFRIGERATE any unused portion for up to 2 weeks.
• SHAKE well before serving again.

Steps:

• Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes.
• Remove and cool.
• May be kept in refrigerator for several days.