Can I make this sauce sugar-free?

Yep, and I’ve done it a bunch of times. I usually swap the sugar for monk fruit or erythritol. The taste changes just a little—less round, slightly more vinegar-forward—but still totally works. If you're keto or watching carbs, sugar-free versions of homemade Ortega taco sauce are easy and still super flavorful.

Is this safe for someone with celiac disease?

Absolutely—as long as your spices are certified gluten-free. That's the beauty of making it yourself. No label guessing. No mystery “natural flavors.” I wrote a full post on Ortega’s gluten-free status after nearly serving a friend with celiac something questionable. This version? Safe and clear.

Can I preserve it long-term by canning?

You can, yeah. It’s acidic enough thanks to the vinegar, so a basic water bath canning method should work fine. I’ve done it once or twice when I had a ton of tomatoes and made a triple batch. That said, I usually freeze mine—it’s quicker and easier for my everyday pace.

How close is the flavor to the real Ortega taco sauce?

Pretty dang close. The tang is there, the texture’s spot-on, and the spices hit that familiar note. It’s not an exact lab clone, but it’s close enough that I stopped buying the bottle. And you can tweak it! Want more heat? Add more paprika or try blending in Cholula-style hot sauce for extra kick.

Homemade Ortega Taco Sauce – Bold, Easy 5-Step Recipe

Name: Homemade Ortega Taco Sauce Recipe: Easy, Bold, and Better Than Store-Bought
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican-American
Ingredients: 6 oz tomato paste; ¾ cup water; ½ cup white distilled vinegar; 1 tbsp garlic powder; 1 tbsp onion powder; 2 tsp paprika; 1½ tsp sugar (or monk fruit for sugar-free); 1 tsp salt; ½ tsp cumin (optional); ½ tsp chili powder (optional); ½ tsp cornstarch (optional); Optional add-ins: pinch of chipotle or smoked paprika, splash of lime juice, roasted garlic or tatbila seasoning

Description

A bold, tangy, and totally customizable homemade Ortega taco sauce you can whip up in 15 minutes using pantry staples. Gluten-free and easy to make sugar-free too.

Ingredients

Scale

6 oz tomato paste
¾ cup water
½ cup white distilled vinegar
1 tbsp garlic powder
1 tbsp onion powder
2 tsp paprika
1½ tsp sugar (or monk fruit for sugar-free)
1 tsp salt
½ tsp cumin (optional)
½ tsp chili powder (optional)
½ tsp cornstarch (optional)

Optional add-ins: pinch of chipotle or smoked paprika, splash of lime juice, roasted garlic or tatbila seasoning

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Instructions

In a small saucepan, whisk together tomato paste, water, and vinegar until smooth.
Stir in all spices: garlic powder, onion powder, paprika, salt, sugar, and any optional seasonings like cumin or chili.
If you prefer a thicker texture, whisk in the cornstarch now.
Simmer over medium-low heat for 10–15 minutes, stirring occasionally, until flavors blend and sauce thickens slightly.
Taste and adjust with more sugar, lime juice, or chili powder as needed.
Let cool, then transfer to a clean jar. Store in the fridge up to 2 weeks or freeze for later.

Notes

Use monk fruit or erythritol to make it keto-friendly.
Add smoked paprika or Cholula-style hot sauce for heat.
Delicious over tacos, burrito bowls, nachos, grilled meats, and more.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Sauce
Method: Simmering
Cuisine: Mexican-American

Nutrition

Serving Size: 1 tablespoon
Calories: 15
Sugar: 1g
Sodium: 150mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 0g
Cholesterol: 0g