Taco Bell is pretty generous, when it comes to handing out those little packets of hot sauce. Ask for a couple, and you’ll get a dozen. Ask for a handful, and they’ll practically fill a bag up for you. Ask for more than that, and they’ll tell you to pull your car around back, out by the dumpsters.
But what if you REALLY love Taco Bell’s “Fire” sauce, AND you have a strong aversion to opening packet after packet of the individual sauces? We’ve unlocked the secret to Taco Bell’s Fire sauce recipe, right here in the Spork & Barrel Test Kitchen.
Since one packet of the sauce equals about .2174 ounces, and since we’re making about 30 ounces of sauce, this recipe is the equivalent of about 138 packets of Fire sauce, which should clear out plenty of space in your household junk drawer and keep your fingers from cramping up, from opening all of those little packets.
Best of all? No more sauce rationing. If you want some more sauce on that chalupa (hell, if you want to BATHE that chalupa in your homemade Fire sauce), go right ahead. Nobody has to know.
- 6 oz can tomato paste
- 3 cups water
- 3 tablespoons white vinegar
- 1/2 cup pickled jalapeno slices, drained
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground ancho chili powder
- 1 tablespoon dehydrated minced onions
- 2 teaspoons salt
- 2 teaspoons cornstarch
- 1 teaspoon cayenne pepper
- 1 teaspoon sugar
- Combine all ingredients in a blender, and blend until smooth. Transfer to a saucepan, and bring to a simmer over medium heat. Simmer, stirring ocassionally. Transfer to a container and refrigerate overnight before using.
- This hot sauce needs to rest overnight, to allow the flavors to combine.