Jack in the Box Taco Sauce (Copycat)

Recipe by The Spice Guru
READY IN: 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • WHISK all ingredients together rigorously in a medium saucepan (1 cup cold water, 1/4 cup chili sauce, 2 1/2 tablespoons white vinegar, 1 tablespoon arrowroot or 1 tablespoon cornstarch, 1/2 teaspoon red pepper flakes, 1/2 teaspoon Season-All salt, 3/8 teaspoon granulated garlic, 1/4 teaspoon granulated onion, 1/4 teaspoon white pepper, 1/4 teaspoon Worcestershire sauce, 1/8 teaspoon ground coriander, 1/8 teaspoon ground cumin, 1 pinch ground cloves, 1 pinch smoked paprika or chipotle chile powder).
  • BRING mixture to boil over high heat.
  • WHISK as needed.
  • BOIL one full minute.
  • REMOVE from heat and cool (sauce will seem hotter while warm and the spice-heat subsides after cooled).
  • 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 use as a starter-base for chili.
  • REFRIGERATE any unused portion for up to 2 weeks.
  • SHAKE well before serving again.
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