Tired of the same old taco night? Get ready to spice things up with these 18 fiery recipes featuring King Taco’s legendary red sauce. From quick weeknight dinners to game-day feasts, we’ve got a sizzling lineup that will transform your kitchen into a flavor fiesta. Grab your apron and let’s dive into some seriously delicious heat!
Authentic King Taco Red Sauce
Zap your taste buds with this fiery, authentic King Taco red sauce. It’s the secret weapon that transforms any taco from good to legendary. Get ready to ditch the bland stuff forever.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the Base:
– 6 dried guajillo chiles, stems and seeds removed
– 2 dried chile de árbol peppers, stems removed
– 3 cups water
For the Sauce:
– 2 tablespoons vegetable oil
– 1/2 white onion, roughly chopped
– 3 garlic cloves, peeled
– 1 teaspoon dried oregano
– 1 teaspoon ground cumin
– 1 1/2 teaspoons kosher salt
Instructions
1. Place the 6 dried guajillo chiles and 2 dried chile de árbol peppers in a medium saucepan.
2. Pour 3 cups of water over the chiles and bring to a boil over high heat.
3. Once boiling, reduce heat to medium-low, cover, and simmer for 15 minutes until the chiles are very soft and pliable.
4. Tip: Reserve 1 cup of the chile soaking liquid before draining; it adds depth and controls the heat level.
5. Carefully drain the chiles, discarding the remaining water.
6. In a blender, combine the softened chiles, 1/2 chopped white onion, 3 garlic cloves, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1 1/2 teaspoons kosher salt.
7. Add the reserved 1 cup of chile soaking liquid to the blender.
8. Blend on high speed for 2-3 minutes until completely smooth, scraping down the sides as needed.
9. Tip: For an ultra-smooth texture, strain the blended sauce through a fine-mesh sieve, pressing with a spoon.
10. Heat 2 tablespoons of vegetable oil in a medium skillet over medium heat.
11. Carefully pour the blended sauce into the hot oil—it will sizzle.
12. Cook the sauce, stirring frequently, for 8-10 minutes until it darkens slightly in color and thickens to a gravy-like consistency.
13. Tip: Let the sauce cool completely before storing; the flavors will meld and intensify overnight.
14. Remove the skillet from the heat and let the sauce cool for 10 minutes.
Yields a rich, brick-red sauce with a deep, smoky heat from the guajillos and a sharp kick from the árbol peppers. The texture is velvety and clings perfectly to carne asada or carnitas. Drizzle it generously over crispy tacos or use it as a bold marinade for grilled chicken.
Spicy Roasted Tomato Red Sauce
Just when you thought tomato sauce couldn’t get any better—boom—roasted tomatoes and red pepper flakes enter the chat. This spicy roasted tomato red sauce is your new pantry hero, ready to level up pasta, pizza, or a simple dip in under an hour. Forget the jar—this one’s all about that deep, smoky heat you can actually taste.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the roasted tomatoes:
– 2 lbs Roma tomatoes, halved lengthwise
– 3 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
For the sauce:
– 1 medium yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tsp red pepper flakes
– ¼ cup dry white wine
– 1 tsp dried oregano
– 1 tbsp tomato paste
– 1 cup vegetable broth
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Arrange the tomato halves cut-side up on the sheet. Drizzle with 2 tbsp olive oil and sprinkle with salt and pepper.
3. Roast for 30–35 minutes until the tomatoes are blistered and slightly charred at the edges.
4. While roasting, heat the remaining 1 tbsp olive oil in a large saucepan over medium heat.
5. Add the diced onion and cook for 5–7 minutes, stirring often, until translucent and soft.
6. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant—don’t let the garlic burn.
7. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon for extra flavor.
8. Add the roasted tomatoes, dried oregano, tomato paste, and vegetable broth to the saucepan.
9. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
10. Carefully transfer the mixture to a blender and blend until smooth, or use an immersion blender directly in the pan.
11. Return the sauce to the pan if needed and simmer for another 2–3 minutes to meld the flavors.
Kick back and savor that velvety texture with a fiery kick—it’s thick enough to cling to spaghetti but smooth enough for dipping crusty bread. Try it as a base for shakshuka or swirl it into soups for an instant upgrade; this sauce doesn’t just sit there, it transforms everything it touches.
Creamy Chipotle King Taco Sauce
Hear me out: this creamy chipotle sauce is about to become your new taco obsession. It’s smoky, spicy, and ridiculously easy to whip up. Get ready to drizzle it on everything.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
For the sauce:
– 1 cup sour cream
– 1/2 cup mayonnaise
– 2 chipotle peppers in adobo sauce, minced
– 1 tablespoon adobo sauce (from the can)
– 1/4 cup fresh lime juice (about 2 limes)
– 1 teaspoon garlic powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon salt
Instructions
1. Combine the sour cream and mayonnaise in a medium mixing bowl.
2. Add the minced chipotle peppers and 1 tablespoon of adobo sauce to the bowl.
3. Pour in the fresh lime juice.
4. Sprinkle the garlic powder, ground cumin, and salt over the mixture.
5. Whisk all ingredients together vigorously for about 1 minute until completely smooth and well-blended. Tip: For a smoother texture, blend with an immersion blender for 30 seconds.
6. Taste the sauce and adjust seasoning if needed, but avoid adding more salt initially as the chipotles are already salty.
7. Transfer the sauce to an airtight container or serving bowl.
8. Cover the container and refrigerate for at least 30 minutes to allow the flavors to meld. Tip: Chilling for 1 hour enhances the smokiness.
9. Stir the sauce once more before serving to ensure consistency. Tip: If the sauce thickens too much in the fridge, thin it with a teaspoon of milk or water.
You’ll love the velvety, rich texture that clings perfectly to tacos without dripping. The flavor is a bold kick of smoky heat balanced by tangy lime and cool creaminess. Try it as a dip for crispy tortilla chips or slathered on grilled chicken for a next-level twist.
Smoky Ancho Chile Red Sauce
Y’all ready for a sauce that’ll make your taste buds do a happy dance? This smoky ancho chile red sauce is your new secret weapon. It’s bold, complex, and ridiculously easy to make.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 3 dried ancho chiles, stems and seeds removed
– 2 cups hot water
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
For the sauce:
– 1 (28 oz) can whole peeled tomatoes
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp apple cider vinegar
Instructions
1. Place 3 dried ancho chiles in a bowl and pour 2 cups of hot water over them. Let them soak for 10 minutes to soften.
2. Heat 2 tbsp olive oil in a large saucepan over medium heat for 1 minute.
3. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Transfer the softened ancho chiles and their soaking liquid to a blender.
6. Add the cooked onion and garlic mixture to the blender.
7. Add 1 can of whole peeled tomatoes, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper to the blender.
8. Blend on high speed for 2 minutes until completely smooth.
9. Pour the blended sauce back into the saucepan and bring to a simmer over medium-low heat.
10. Simmer the sauce for 15 minutes, stirring occasionally, to allow the flavors to meld.
11. Stir in 1 tbsp apple cider vinegar and simmer for an additional 2 minutes.
12. Remove the saucepan from the heat and let the sauce cool slightly before serving.
Rustic and velvety, this sauce boasts deep smoky notes from the ancho chiles balanced by a bright tomato tang. Drizzle it over grilled chicken, swirl it into soups, or use it as a bold base for enchiladas—it’s incredibly versatile.
Quick Blender King Taco Sauce
Y’all know that craving for that perfect taco sauce? The kind that’s tangy, smoky, and ready in a flash? This blender version is your new secret weapon.
Serving: 2 cups | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
For the Blender Base:
– 1 (14.5 oz) can fire-roasted diced tomatoes, drained
– 1/2 cup water
For the Flavor Build:
– 1/4 cup white vinegar
– 2 tbsp tomato paste
– 1 tbsp granulated sugar
– 1 tsp kosher salt
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp ground cumin
– 1/4 tsp chili powder
Instructions
1. Add the drained fire-roasted diced tomatoes and 1/2 cup water to your blender pitcher.
2. Pour in 1/4 cup white vinegar.
3. Scoop 2 tbsp tomato paste into the blender.
4. Measure and add 1 tbsp granulated sugar, 1 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp ground cumin, and 1/4 tsp chili powder. Tip: Use smoked paprika for authentic depth instead of regular.
5. Secure the blender lid tightly.
6. Blend on high speed for 45-60 seconds until completely smooth and no tomato chunks remain. Tip: For a thinner sauce, blend for the full 60 seconds.
7. Taste the sauce directly from the blender.
8. Adjust the seasoning immediately if needed by adding more salt in 1/4 tsp increments, blending for 5 seconds after each addition.
9. Pour the finished sauce into a clean glass jar or airtight container. Tip: The flavors meld best after chilling for 1 hour.
10. Refrigerate the sauce for at least 1 hour before serving to allow the flavors to fully develop.
Unbelievably smooth with a smoky kick from the paprika, this sauce clings perfectly to every taco filling. Use it instantly on ground beef tacos, or get creative by swirling it into sour cream for a vibrant dip. It thickens slightly when chilled, making it ideal for drizzling or dunking.
Garlic-Infused Red Taco Sauce
Zesty garlic lovers, this one’s for you. Transform basic taco nights with this bold, aromatic sauce that packs serious flavor in minutes. Get ready to drizzle, dip, and devour.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
For the base:
– 2 tablespoons olive oil
– 8 cloves garlic, minced
– 1 medium white onion, diced
For the sauce:
– 1 can (28 ounces) whole peeled tomatoes
– 2 chipotle peppers in adobo sauce, chopped
– 1 tablespoon adobo sauce from the can
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
For finishing:
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons lime juice
Instructions
1. Heat olive oil in a medium saucepan over medium heat for 1 minute.
2. Add minced garlic and diced onion to the saucepan.
3. Sauté for 4-5 minutes until the onion is translucent and garlic is fragrant, stirring frequently to prevent burning.
4. Pour the entire can of whole peeled tomatoes into the saucepan, including the liquid.
5. Add chopped chipotle peppers, adobo sauce, ground cumin, smoked paprika, and salt.
6. Bring the mixture to a simmer over medium-high heat.
7. Reduce heat to low and cook uncovered for 10 minutes, stirring occasionally.
8. Remove the saucepan from heat and let cool for 5 minutes.
9. Transfer the mixture to a blender.
10. Blend on high speed for 1 minute until completely smooth.
11. Return the blended sauce to the saucepan.
12. Stir in chopped cilantro and lime juice.
13. Heat the sauce over low heat for 2 minutes to warm through.
Kick your tacos up a notch with this velvety, garlic-forward sauce. The texture is luxuriously smooth with just enough heat from the chipotles to keep things interesting. Try it as a drizzle over grilled chicken bowls or as a dipping sauce for crispy taquitos—it’s versatile enough to become your new kitchen staple.
Tangy Lime King Taco Sauce
Hear that? That’s your boring taco night begging for a zesty glow-up. This tangy lime king sauce is your ticket—bright, bold, and ready to drench everything in sight.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the base:
– 1 cup sour cream
– 1/2 cup mayonnaise
– 1/4 cup fresh lime juice (from about 2 limes)
For the flavor punch:
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
Instructions
1. Zest one lime first to capture maximum citrus oil, then juice both limes to get 1/4 cup fresh lime juice.
2. In a medium bowl, combine 1 cup sour cream and 1/2 cup mayonnaise until smooth.
3. Whisk in 1/4 cup fresh lime juice until fully incorporated.
4. Add 1/4 cup chopped fresh cilantro, 2 cloves minced garlic, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1/2 tsp salt.
5. Stir vigorously for 1 minute to blend all ingredients evenly.
6. Taste and adjust salt if needed, but avoid over-salting as flavors meld when chilled.
7. Transfer the sauce to an airtight container and refrigerate for at least 30 minutes to let flavors develop.
8. Serve chilled directly from the refrigerator.
Creamy with a sharp lime kick, this sauce clings perfectly to tacos or acts as a vibrant dip. Try it drizzled over grilled chicken or swirled into avocado for an instant upgrade—it’s the zesty boss your fridge deserves.
Homemade Restaurant-Style Red Sauce
Craving that rich, velvety red sauce from your favorite Italian spot? You can make it at home. This recipe unlocks the secret to a deeply flavorful, restaurant-quality sauce with minimal effort.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
For the aromatics:
– 1/4 cup extra virgin olive oil
– 1 medium yellow onion, finely diced
– 4 cloves garlic, minced
For the tomato base:
– 2 (28-ounce) cans whole peeled San Marzano tomatoes
– 1/4 cup tomato paste
For seasoning:
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon red pepper flakes
– 2 teaspoons granulated sugar
– 1 1/2 teaspoons kosher salt
For finishing:
– 2 tablespoons unsalted butter
Instructions
1. Heat 1/4 cup of extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat for 2 minutes.
2. Add 1 finely diced yellow onion to the pot and cook, stirring frequently, for 8-10 minutes until the onion is soft and translucent.
3. Add 4 minced garlic cloves and cook, stirring constantly, for 1 minute until fragrant. Tip: Do not let the garlic brown, as it will turn bitter.
4. Stir in 1/4 cup of tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly in color.
5. Pour in the contents of 2 (28-ounce) cans of whole peeled San Marzano tomatoes, using your hands or kitchen shears to crush the tomatoes directly in the pot.
6. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes, 2 teaspoons granulated sugar, and 1 1/2 teaspoons kosher salt to the pot. Stir thoroughly to combine.
7. Bring the sauce to a simmer, then immediately reduce the heat to low. Partially cover the pot with a lid.
8. Let the sauce simmer gently for 45 minutes, stirring every 10-15 minutes to prevent sticking. Tip: A long, slow simmer is key for developing a rich, concentrated flavor.
9. After 45 minutes, remove the pot from the heat. Stir in 2 tablespoons of unsalted butter until it is fully melted and incorporated. Tip: The butter adds a luxurious, silky finish and helps mellow any sharp acidity.
10. Use an immersion blender directly in the pot to puree the sauce until completely smooth. Alternatively, carefully transfer the sauce in batches to a standard blender and blend until smooth.
Nothing beats the silky, rich texture of this sauce clinging to your pasta. Its balanced flavor—sweet from the tomatoes, savory from the aromatics, with a subtle herbaceous kick—makes it perfect for classic spaghetti, a hearty lasagna, or even as a dipping sauce for garlic bread. Store any leftovers in the fridge; the flavor gets even better the next day.
Fire-Roasted King Taco Sauce
Just when you thought taco night couldn’t get any better—this fire-roasted sauce changes everything. It’s smoky, spicy, and ridiculously easy to make. Grab your blender and let’s go.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For roasting:
– 4 large Roma tomatoes, halved
– 1 medium white onion, quartered
– 4 garlic cloves, peeled
– 2 jalapeño peppers, halved and seeded (leave seeds for extra heat)
For blending:
– 1/4 cup fresh cilantro leaves, packed
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon kosher salt
– 1/4 cup water
Instructions
1. Preheat your oven’s broiler to high (500°F) and line a baking sheet with aluminum foil.
2. Arrange the tomato halves, onion quarters, garlic cloves, and jalapeño halves cut-side down on the prepared baking sheet.
3. Broil the vegetables 4-6 inches from the heat source for 8-10 minutes, until the skins are charred and blistered—rotate the pan halfway through for even roasting.
4. Remove the baking sheet from the oven and let the vegetables cool for 5 minutes until safe to handle. Tip: The charred skins add deep smoky flavor, so don’t peel them.
5. Transfer all roasted vegetables to a blender, including any juices from the baking sheet.
6. Add the cilantro, lime juice, cumin, salt, and water to the blender.
7. Blend on high speed for 60-90 seconds until completely smooth, scraping down the sides once. Tip: For a thinner consistency, add 1 more tablespoon of water and blend again.
8. Taste the sauce and adjust salt if needed—it should be boldly seasoned. Tip: The flavor intensifies after chilling, so don’t over-salt initially.
9. Pour the sauce into an airtight container and refrigerate for at least 30 minutes before serving to let the flavors meld.
This sauce boasts a velvety texture with a kick of smoke and bright acidity. Try it drizzled over grilled chicken tacos or as a bold dip for crispy tortilla chips—it’s a game-changer that keeps in the fridge for up to a week.
Sweet and Spicy Red Taco Sauce
Forget bland salsas. Fire up your next taco night with this bold, balanced sauce that packs heat and sweetness in every drop. It’s a five-minute flavor bomb that transforms basic meals into something special.
Serving: 2 cups | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
For the base:
– 1 can (14.5 oz) fire-roasted diced tomatoes, drained
– 1/2 cup chipotle peppers in adobo sauce
– 1/4 cup apple cider vinegar
For seasoning:
– 2 tbsp honey
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
Instructions
1. Drain the can of fire-roasted diced tomatoes thoroughly in a colander.
2. Combine the drained tomatoes, chipotle peppers in adobo sauce, and apple cider vinegar in a blender.
3. Add the honey, garlic powder, onion powder, and salt to the blender.
4. Blend on high speed for 45–60 seconds until completely smooth, scraping down the sides once halfway through.
5. Taste the sauce and adjust salt if needed, but avoid over-blending as it can make the texture thin.
6. Pour the sauce into a glass jar or airtight container immediately.
7. Refrigerate the sauce for at least 1 hour before serving to let the flavors meld.
The sauce is thick, glossy, and clings perfectly to tacos without dripping. Its smoky heat from the chipotle mellows into a subtle sweetness from the honey, making it versatile for drizzling over grilled chicken or mixing into mayo for a spicy dip. Try it on breakfast tacos with scrambled eggs for an extra kick.
Vegan King Taco Red Sauce
Nailing that iconic taco truck flavor without animal products is easier than you think. This Vegan King Taco Red Sauce brings the heat and tang with a handful of pantry staples. Get ready to drizzle it on everything.
Serving: 2 cups | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
For the Base:
– 2 tablespoons olive oil
– 1 medium white onion, finely diced
– 4 cloves garlic, minced
For the Sauce Body:
– 1 (28-ounce) can crushed tomatoes
– 2 cups vegetable broth
– 2 dried guajillo chilies, stems and seeds removed
– 2 dried ancho chilies, stems and seeds removed
For Seasoning:
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1 tablespoon white vinegar
Instructions
1. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat for 1 minute.
2. Add 1 finely diced white onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 4 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant.
4. Pour in 2 cups of vegetable broth and add 2 stemmed/seeded guajillo chilies and 2 stemmed/seeded ancho chilies. Tip: Toasting the dried chilies in a dry skillet for 30 seconds per side before adding them deepens their flavor.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes to soften the chilies.
6. Carefully transfer the hot chili-broth mixture to a blender. Add the entire 28-ounce can of crushed tomatoes, 1 teaspoon cumin, 1 teaspoon oregano, and 1 teaspoon salt.
7. Blend on high speed for 1 full minute until completely smooth. Tip: Hold the blender lid firmly with a towel when blending hot liquids to prevent steam pressure from causing a blowout.
8. Pour the blended sauce back into the saucepan and bring to a simmer over medium-low heat.
9. Stir in 1 tablespoon of white vinegar.
10. Simmer the sauce, uncovered, for 10 minutes, stirring every 2-3 minutes, until it thickens slightly and coats the back of a spoon.
11. Remove from heat and let cool for 5 minutes before serving. Tip: For a smoother texture, strain the cooled sauce through a fine-mesh sieve to remove any tiny bits of chili skin.
Whip up a batch and discover its perfect balance of smoky depth from the chilies and bright acidity from the tomatoes. The texture is luxuriously smooth, ideal for drizzling over crispy tofu tacos or swirling into a bowl of vegan chili. Try it as a bold dipping sauce for sweet potato fries or roasted cauliflower—it transforms simple ingredients into something spectacular.
Slow-Cooked Red Chile Sauce
Fancy a sauce that transforms everything? This slow-cooked red chile sauce is your secret weapon. Deep, smoky, and packed with flavor—it’s the ultimate drizzle for tacos, enchiladas, or even scrambled eggs.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 2 hours
Ingredients
For the chile base:
– 8 dried ancho chiles
– 4 dried guajillo chiles
– 4 cups hot water (for soaking)
For the aromatics:
– 1 medium white onion, chopped
– 4 garlic cloves, peeled
– 2 tbsp vegetable oil
For simmering:
– 4 cups chicken or vegetable broth
– 1 tsp dried oregano
– 1 tsp ground cumin
– 1 tsp salt
Instructions
1. Remove stems and seeds from all dried chiles. Tear chiles into large pieces.
2. Place chile pieces in a bowl and cover with 4 cups hot water. Let soak for 20 minutes until softened.
3. Heat 2 tbsp vegetable oil in a large pot over medium heat. Add chopped onion and peeled garlic cloves. Sauté for 5–7 minutes until onion is translucent and fragrant.
4. Drain soaked chiles, reserving 1 cup of the soaking liquid. Add softened chiles to the pot with onions and garlic.
5. Pour in 4 cups chicken or vegetable broth and the reserved 1 cup soaking liquid. Stir in 1 tsp dried oregano, 1 tsp ground cumin, and 1 tsp salt.
6. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
7. Carefully transfer the mixture to a blender. Blend on high for 2–3 minutes until completely smooth. (Tip: Hold the lid down with a towel to prevent hot splatters.)
8. Pour the blended sauce back into the pot through a fine-mesh strainer, pressing with a spoon to extract all liquid. Discard any solids.
9. Simmer the strained sauce over low heat for another 15 minutes to thicken slightly. (Tip: For a richer flavor, let it cool and refrigerate overnight before reheating.)
10. Taste and adjust salt if needed, then remove from heat. (Tip: Store in an airtight container in the fridge for up to a week or freeze for longer.)
Rich and velvety, this sauce clings perfectly to meats or drizzles over bowls. Its smoky depth from slow cooking makes it a versatile staple—try it as a base for braised short ribs or swirled into sour cream for a quick dip.
Arbol Chile King Taco Sauce
Get ready to ignite your tacos with this fiery Arbol Chile King Taco Sauce. Grab your blender and let’s make a batch that packs serious heat and deep, smoky flavor. This sauce is your new secret weapon for taco night.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For Toasting & Simmering:
– 15 dried arbol chiles, stems removed
– 1 cup water
– 1/2 cup white vinegar
– 3 cloves garlic, peeled
– 1 tsp salt
For Blending:
– 1/4 cup chopped white onion
– 1 tbsp vegetable oil
Instructions
1. Heat a dry skillet over medium heat for 2 minutes until hot.
2. Add 15 dried arbol chiles to the skillet.
3. Toast the chiles for 60 seconds, flipping once, until fragrant and slightly darkened.
4. Transfer the toasted chiles to a medium saucepan.
5. Add 1 cup water, 1/2 cup white vinegar, 3 peeled garlic cloves, and 1 tsp salt to the saucepan.
6. Bring the mixture to a boil over high heat.
7. Reduce heat to low, cover the saucepan, and simmer for 10 minutes until the chiles are softened.
8. Remove the saucepan from heat and let the mixture cool for 5 minutes.
9. Pour the chile mixture into a blender.
10. Add 1/4 cup chopped white onion to the blender.
11. Blend on high speed for 90 seconds until completely smooth.
12. Strain the sauce through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid.
13. Heat 1 tbsp vegetable oil in a small saucepan over medium heat for 1 minute.
14. Pour the strained sauce into the saucepan.
15. Simmer the sauce for 3 minutes, stirring constantly, until slightly thickened.
16. Remove from heat and let the sauce cool to room temperature.
17. Transfer the sauce to a clean glass jar or bottle.
18. Refrigerate the sauce for at least 2 hours before serving to allow flavors to meld.
Here’s the result: a vibrant, crimson sauce with a smooth, pourable consistency that clings perfectly to every bite. Its flavor hits with an immediate, clean heat from the arbol chiles, followed by a subtle garlicky sharpness and tang from the vinegar. Drizzle it generously over carne asada tacos, swirl it into crema for a spicy dip, or even mix a spoonful into your morning scrambled eggs for a fiery kick.
Extra Hot Habanero Red Sauce
Brace your taste buds—this fiery habanero red sauce isn’t for the faint of heart. It’s a vibrant, scorching blend that transforms tacos, eggs, and grilled meats in seconds. Whip it up fast and watch it disappear even faster.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the base:
– 8 fresh habanero peppers, stems removed
– 1 medium white onion, roughly chopped
– 4 cloves garlic, peeled
– 2 tbsp olive oil
For simmering:
– 1 cup water
– 1/4 cup white vinegar
– 1 tsp salt
– 1/2 tsp ground cumin
Instructions
1. Put on gloves to handle the habaneros—this prevents skin irritation from the oils.
2. Heat the olive oil in a medium saucepan over medium heat until it shimmers, about 2 minutes.
3. Add the chopped onion and garlic to the pan. Sauté until the onion turns translucent, about 5 minutes, stirring occasionally.
4. Add the habanero peppers to the pan. Cook for 3 minutes, stirring frequently, until they soften slightly and become fragrant.
5. Pour in the water and white vinegar. Stir in the salt and ground cumin.
6. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 10 minutes, allowing the flavors to meld and the liquid to reduce by half.
7. Remove the saucepan from the heat and let it cool for 5 minutes to prevent splattering.
8. Transfer the mixture to a blender. Blend on high speed for 1 full minute until completely smooth, scraping down the sides once if needed.
9. Pour the sauce into a clean glass jar or bottle. Let it cool to room temperature before sealing.
10. Refrigerate the sauce for at least 2 hours to thicken and let the flavors intensify.
Habaneros deliver a fierce, fruity heat that mellows into a smooth, velvety texture after blending. The cumin adds an earthy depth, making it perfect for drizzling over crispy carnitas or mixing into creamy avocado dip. Store it in the fridge—it gets better each day as the flavors marry.
Herbed King Taco Red Sauce
Ditch the bland jarred stuff—this Herbed King Taco Red Sauce is your new flavor MVP. Whip up a vibrant, herb-packed blend that transforms tacos from basic to brilliant in minutes. Get ready to drizzle, dip, and devour.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the base:
– 2 tbsp olive oil
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced
For the sauce:
– 1 (28-oz) can crushed tomatoes
– 1 tbsp tomato paste
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper
– 1 tsp kosher salt
For finishing:
– 1/4 cup fresh cilantro, chopped
– 2 tbsp fresh lime juice
Instructions
1. Heat 2 tbsp olive oil in a medium saucepan over medium heat until shimmering, about 2 minutes.
2. Add 1 finely diced yellow onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant—don’t let it brown.
4. Add 1 tbsp tomato paste and cook, stirring constantly, for 1 minute to deepen the flavor.
5. Pour in 1 can crushed tomatoes, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, and 1 tsp kosher salt.
6. Bring the mixture to a simmer, then reduce heat to low.
7. Cook uncovered, stirring occasionally, for 10 minutes until slightly thickened.
8. Remove the saucepan from heat and let cool for 5 minutes.
9. Stir in 1/4 cup chopped fresh cilantro and 2 tbsp fresh lime juice until fully incorporated.
10. Transfer the sauce to a blender and blend on high for 30 seconds until smooth, or leave it chunky if preferred.
Just blended, this sauce boasts a velvety texture with a smoky, herb-forward kick from the cumin and cilantro. Drizzle it over grilled chicken tacos, or use it as a zesty dip for crispy tortilla chips—it’s versatile enough to elevate any meal.
Charred Poblano Red Sauce
Ready to ditch bland jarred sauce? This smoky, vibrant Charred Poblano Red Sauce is your new kitchen hero. Roast the peppers, blend it up, and watch it transform tacos, enchiladas, or a simple bowl of rice.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For Charring & Base
– 2 large poblano peppers
– 1 tablespoon olive oil
– 1/2 medium white onion, chopped
– 3 cloves garlic, minced
For the Sauce
– 1 (28-ounce) can whole peeled tomatoes
– 1/2 cup vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
Instructions
1. Preheat your broiler to high and position an oven rack 6 inches from the heat source.
2. Place the whole poblano peppers on a baking sheet and broil for 8-10 minutes, turning every 2 minutes with tongs, until the skins are completely blackened and blistered.
3. Immediately transfer the charred peppers to a bowl and cover tightly with plastic wrap for 10 minutes—this steams them so the skins peel off easily.
4. While the peppers steam, heat 1 tablespoon olive oil in a medium saucepan over medium heat.
5. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
6. Add the minced garlic and cook for 1 more minute, just until fragrant.
7. Peel the blackened skins off the poblano peppers, then remove the stems and seeds.
8. Roughly chop the peeled peppers and add them to the saucepan.
9. Pour in the entire can of tomatoes with their juices and the 1/2 cup vegetable broth.
10. Stir in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt.
11. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes to let the flavors meld.
12. Carefully transfer the hot mixture to a blender and blend on high for 45-60 seconds until completely smooth.
Smoky depth from the charred poblanos meets bright tomato tang in this velvety sauce. Serve it warm over chicken enchiladas, use it as a bold pasta sauce, or drizzle it on scrambled eggs for a serious upgrade.
Classic Street Taco Red Sauce
Ditch the store-bought jars—this smoky, tangy red sauce is your ticket to authentic street taco flavor at home. Grab your blender and let’s build layers of fire-roasted depth in just 15 minutes.
Serving: 2 cups | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
For the base:
– 2 dried guajillo chiles, stems and seeds removed
– 1 dried ancho chile, stem and seeds removed
– 2 cups boiling water
For blending:
– 1 (14.5 oz) can fire-roasted diced tomatoes, drained
– ¼ cup white onion, roughly chopped
– 2 garlic cloves, peeled
– 1 tbsp apple cider vinegar
– 1 tsp kosher salt
– ½ tsp ground cumin
– ¼ tsp dried oregano
Instructions
1. Place the dried guajillo and ancho chiles in a heatproof bowl. Pour 2 cups of boiling water over them, ensuring they are fully submerged. Let soak for 10 minutes to soften—this unlocks their smoky flavor without bitterness.
2. Drain the chiles, reserving ½ cup of the soaking liquid. Discard the remaining liquid.
3. In a blender, combine the softened chiles, reserved ½ cup soaking liquid, drained fire-roasted diced tomatoes, chopped white onion, peeled garlic cloves, apple cider vinegar, kosher salt, ground cumin, and dried oregano.
4. Blend on high speed for 60–90 seconds until completely smooth, scraping down the sides once halfway through for an even consistency.
5. Pour the blended sauce into a small saucepan. Heat over medium heat, stirring frequently, until it just begins to simmer—about 3–4 minutes. Tip: Do not boil vigorously, as this can dull the bright flavors.
6. Reduce heat to low and let the sauce simmer gently for 5 minutes, stirring occasionally to prevent sticking. Tip: The sauce will thicken slightly and deepen in color.
7. Remove from heat and let cool for 5 minutes before using. Tip: For a smoother texture, strain through a fine-mesh sieve to remove any remaining chile skin bits.
Heads up—this sauce packs a smoky punch with a tangy backbone from the vinegar, clinging perfectly to tacos without dripping. Drizzle it over carne asada, or thin it with a splash of broth for a vibrant enchilada sauce. Store leftovers in an airtight jar; the flavors intensify overnight.
Avocado-King Taco Sauce Blend
Zap your taco night with this creamy, zesty Avocado-King Taco Sauce Blend. It whips up in minutes and transforms any protein or veggie into a fiesta. Get ready to ditch the store-bought stuff forever.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the Sauce Base:
– 2 ripe avocados, peeled and pitted
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 2 tbsp fresh lime juice
For the Flavor & Spice:
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced red onion
– 1 jalapeño pepper, seeds removed and finely diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
Instructions
1. Scoop the flesh of 2 ripe avocados into a medium mixing bowl.
2. Add 1/2 cup sour cream, 1/4 cup mayonnaise, and 2 tbsp fresh lime juice to the bowl.
3. Use a potato masher or fork to mash the ingredients together until mostly smooth, leaving some small chunks for texture.
4. Stir in 1/4 cup chopped fresh cilantro, 1/4 cup diced red onion, 1 finely diced jalapeño pepper, and 2 minced garlic cloves until evenly distributed.
5. Sprinkle in 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt.
6. Fold all ingredients together thoroughly until the spices are fully incorporated and no streaks remain.
7. Taste the sauce and adjust seasoning if needed, adding more lime juice for acidity or salt for balance.
8. Transfer the sauce to a serving bowl or airtight container.
Chunky yet creamy, this sauce packs a bright lime kick with smoky cumin warmth. Drizzle it over grilled chicken tacos, use it as a veggie dip, or slather it on breakfast burritos for an instant upgrade.
Summary
Excitingly, these 18 fiery recipes showcase the versatility of King Taco’s red sauce, perfect for spicing up your weeknight meals. We hope you’ll try a few, share your favorites in the comments below, and pin this roundup to your Pinterest boards for your next cooking adventure. Happy cooking!
