First Step: Gather and Measure Ingredients Begin by assembling all ingredients precisely: 1 can of no-salt-added tomato sauce, spices including ancho chili powder, cumin, chili powder, garlic powder, and optional onion powder and oregano. Measure ¼ cup water and prepare fresh lime juice. Accurate measurement is key for a consistent flavor with every batch of taco sauce recipe you make.

Second Step: Combine Ingredients in Saucepan Transfer the tomato sauce to a small saucepan. Add ancho chili powder, ground cumin, salt, black pepper, chili powder, garlic powder, onion powder, dried oregano, cayenne pepper, and sugar. Pour in ¼ cup water and stir everything together thoroughly. This blending ensures all spices evenly infuse into the base sauce, building a complex flavor profile.

Third Step: Simmer the Sauce Place the saucepan on medium-low heat. Bring the mixture to a gentle simmer uncovered or with partial cover to avoid boiling. Let it cook for 10 to 20 minutes, stirring occasionally to prevent sticking and burning. Simmering not only thickens the sauce but also helps meld the spices evenly. If the sauce thickens too much, slowly add more water to reach your preferred consistency.

Fourth Step: Add Fresh Lime Juice Once simmering is complete, remove the pan from heat. Stir in 2 teaspoons of fresh lime juice to brighten and balance the flavors. Lime juice enhances the tanginess and adds a refreshing citrus note, elevating your taco sauce recipe to a vibrant finish. This step can be adjusted based on how tangy you want your sauce.

Final Step: Cool and Store or Serve Allow the taco sauce to cool slightly before transferring it to an airtight container. You can use it immediately as a marinade, dip, or topping for tacos, eggs, salads, or dishes like steak shrimp stir-fried noodles. Refrigerate for up to 1-2 weeks or freeze for longer storage (up to 6 months). Make sure to stir before each use if separated.