Easy Legendary Orange Taco Sauce
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Orange Taco Sauce —canned diced tomatoes, fresh garlic, and dried chilies made into the absolute BEST taco sauce in the world.
This Orange Taco Sauce is not only gorgeous, but it’s also equally delicious. A hint of sweet, a ton of flavor, and the just the right amount of heat. This sauce is perfect for tacos of course but it is amazing on grilled pork, fish, and even wings! It is a modified version of Tacolicious’ legendary orange taco sauce found in their cookbook Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More (affil link). This copycat version of the signature sauces makes preparing it a little easier by using a few shortcut ingredients.
Orange taco sauce ingredients
Diced tomato with green chilies– The original recipe calls for roasted tomatoes and onion. My version of the sauce uses diced canned tomatoes in green chilies instead of roasting them myself. You can also substitute canned fire-roasted tomatoes as well.
White distilled vinegar
Dried arbol chilies– Arbol chilies bring the majority of the heat to the sauce. I typically use about 5-6 chilies but I have gone nuclear with 10! It gets hot. For milder heat, try 2 to start.
Dried guajillo chilies– Guajillo chilies provide flavor and a little spice. You can add more of these chilies without adding to the heat significantly.
Prepare the dried chilies by removing the stems and seed.
Add the chilies, canned tomatoes with green chilies, and remaining ingredients into a blender. Don’t drain the juices from the tomatoes, add that as well.
Use the purée/blend mode on high speed for 3-4 minutes. More or less time may be needed for this depending on your machine. The tomatoes and chilies should be dissipated and the taco sauce should be a beautiful bright orange color.
Store the taco sauce in an airtight with lid or in a reusable squeeze bottle in the fridge for about 2 weeks.
Orange taco sauce is excellent for anything from Al Pastor Tacos to Pulled Pork Carnitas. It’s also delicious on Southwest Breakfast Burritos and Chicken Fajita Quesadillas.
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Orange Taco Sauce
- 10 oz diced tomato or with green chilies
- 4 tbsp white distilled vinegar
- 2 tbsp water
- 2 tbsp canola oil
- 5-10 dried arbol chilies
- 2 dried guajillo chilies
- 2 cloves garlic
- 2 tsp sugar
- 1 1/2 tsp kosher salt
- Remove the stems and sees from the dried chilies. Add the chilies along with the rest of the ingredients to a blender. Use the purée/blend mode on high speed for 3-4 minutes. More or less time may be needed for this depending on your machine. The tomatoes and chilies should be dissipated and the sauce should be a beautiful bright orange color.
I make a gallon of this each time and it goes so fast! Everyone loves it!
Remove the stems and sees from the dried chilies. Add them along with the rest of the ingredients to a blender.
I’m confused… do I add the seeds to the blender or just whats left of the dried chili?
I was referring to the chilies not the seeds and steams but I certainly see the confusion. Updated for clarity.
Love this easy to make sauce. I make this at least every couple weeks. Family loves this also and we use it on every thing
Thanks for letting me know!
I can’t believe this has been here for over a year and no one has commented? This sauce is super delicious AND using canned tomatoes/chilies is worlds easier then roasting your own. Simple….easy……yummy. Great with tortillas and on tacos and with eggs for breakfast. Whatever makes ya happy. Please try it out!