Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small yellow onion, finely diced (about ½ cup)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can crushed tomatoes (411g)
  • 1 (7 ounce) can tomato sauce (198g)
  • 1-2 chipotle peppers in adobo sauce, finely chopped (depending on spice preference)
  • 1 tablespoon adobo sauce (from the can of chipotles) (15ml)
  • 1 teaspoon chili powder (5ml)
  • ½ teaspoon smoked paprika (2.5ml)
  • ½ teaspoon ground cumin (2.5ml)
  • ¼ teaspoon dried oregano (1.25ml)
  • ½ teaspoon salt (2.5ml), or to taste
  • ¼ teaspoon black pepper (1.25ml), or to taste
  • 1 tablespoon lime juice (15ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • Optional: 1 tablespoon brown sugar or maple syrup (for a touch of sweetness, if desired) (15ml)

Instructions:

  1. Heat olive oil in the saucepan over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute, until fragrant.
  2. Stir in crushed tomatoes, tomato sauce, chopped chipotle peppers, adobo sauce, chili powder, smoked paprika, cumin, oregano, salt, and pepper.
  3. Bring the sauce to a simmer, then reduce heat to low and cover. Simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally, to allow the flavors to meld. Aim for a slight thickening of the sauce.
  4. For a smoother sauce, carefully transfer the sauce to a blender or use an immersion blender directly in the saucepan. Blend until smooth. Be cautious when blending hot liquids!
  5. Stir in lime juice and apple cider vinegar. Taste and adjust seasoning as needed. Add brown sugar or maple syrup if desired.
  6. Allow the taco sauce to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 1 week.