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Taco Bell Mild Border Sauce Copycat Recipe
Taco Bell Mild Border Sauce
By Todd Wilbur

Recipe Type: Sauce
Calories: 183
Cook Time: 1 hour 35 minutes
Recipe Rating: 4.7 (11 reviews)
 
If you like the flavor of Taco Bells sauce but don't like the burn, this is the sauce to clone. It used to be that you could only get this sauce in the little blister packs from Taco Bell restaurants, but now the chain has partnered with Kraft Foods to sell the stuff in 7.5-ounce bottles in supermarkets. For the record, those bottles of hot sauce will set you back around $1.59 at the store, while the 6-ounce can of tomato paste required for this recipe is only 59 cents - and you end up with more than three times the amount of sauce!
3 cups water
2 teaspoons cornstarch
one 6-ounce can tomato paste
3 tablespoons white vinegar
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon cayenne pepper
1. Dissolve the cornstarch in the water in a medium saucepan. 

2. Add the remaining ingredients and stir well. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes. Turn off the heat and cover the sauce until it has cooled. Store the sauce in a covered container in your refrigerator.

Makes 3 cups (24 ounces).




        
Huge Taco Bell Fan
 Mark Davis  
Submitted on: 06/15/16
Never followed a recipe in my life. I did this because it looked so easy. I did everything wrong and it still was great. I could not believe it. Thanks Todd. I am about to make it again and totally trust your directions this time but I thought I would first check out other knock offs. Never mind. They are so complicated!
Good but needs More Spices
 Danielle  
Submitted on: 05/17/16
This recipe is a perfect base to the sauce. I added garlic powder, cumin & paprika. It tasted way more authentic after doing that. Then I think one more little dash of acid - maybe apple cider vinegar and it will be spot on. Oh and I agree that it is way hotter than the mild sauce... Put half the amount of Cayenne would be more mild. I am so excited to eat this with refried bean burritos!
Chef Jeff
 Chef Jeff  
Submitted on: 06/28/15
As a chef I found this recipe to be spot on with no additions of ingredients needed. I read others comments about adding things like garlic, thyme etc and those items would considerably alter the recipe rather than enhance it unless you plan to use the sauce for other dishes. As for Tacos, those spices should have been used in the taco meat be it beef, pork or chicken.
Great Sauce
 Russ  
Submitted on: 05/09/15
Tried this recipe and it's a keeper. Added garlic and cilentro and it's the best sauce we've tasted!
Too spicy?
Bob  
Submitted on: 10/02/14
I added 1\4th tsp fresh garlic in addition, and it resembled taco bell hot sauce. Add 1\3rd additional can of tomato paste for spot on mild.
made to my tast
 lewis  
Submitted on: 12/22/13
I like the recipe as is, but I made a little change I substitute teaspoon of regular hot sause for the cayenne pepper then add a dash at a time to get the right amount of hot. I also add a teaspoon of Wright's Hickory liquid smoke for a chipotle flair with out the way to hot that I have found in all chipotle I have tried.
taco bell sauce
teresa  
Submitted on: 04/05/13
This is good I think its hotter then mild but who cares,, I already had all the ingredients but the tomato paste it cost .45 to make almost a qt jar full of sauce. For tht I say ty!!
Cook it longer
Krystal  
Submitted on: 03/09/13
I also add cumin and garlic powder and cook it slowly for a long time until the ingredients really macerate together to cancel out the tomato flavor. This is awesome.
Dave  
Submitted on: 03/25/08
It is a very good taco sauce however it is not the same as Taco Bell. It has more heat than the mild sauce and is too tomato flavored, missing that zip the mild sauce has in it. It is close but not exact. All other recipes I have tried here are exact. Outback Onion dipping sauce recipe on here is spot on, McDonald's Big Mac Sauce is exact as well.
Shel  
Submitted on: 02/21/06
Perfect tasting recipe and so easy to make, I'll never buy it again!
Mia  
Submitted on: 02/20/06
I love this recipe, and my family loves it too. I now use it to make my enchiladas also. We always have some in the refrigerator for tacos, burritos and nachos and so easy to make!