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Roasted Red Pepper & Tomato Taco Sauce

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taco sauce


Getting tired of tomatoes, peppers and sauces? Frankly, I am, too! But my garden keeps giving me more and more, so I have to get a little more creative with all these wonderful veggies!

I’ve made about 5 different sauces now, and this is the latest! A Mexican slash south-of-the-border style taco sauce!

With winter and lots of football games in our future, I thought to make something spicy that was thick and rich, loaded with flavor, and not so hot that kids or adults that are sensitive to heat couldn’t handle.

And that’s just what I ended up with. I was extremely pleased with this sauce, and it really has endless uses, too!


taco sauce 2


Think taco pizzas, tostadas, Mexican or Tex-Mex lasagnas, spicy pasta dishes, pots or crock pots of kicked-up soups, Mexican rice dishes, or even use as an addition to your taco meats or Mexican-style chili and stews!


taco sauce


This can also be used as a condiment on burgers, a dip for anything from chips to jalapeño poppers, or how about a new Mexican-style bruschetta? 😉 Hmm. 😉

This is super easy to make, and as you can see, it really does have plenty of uses that it won’t go to waste! It was a fun and delicious way to use up more of my never-ending garden, and I can’t wait to use it myself!

I have a lot of tomato sauces to use over the winter, but I’ll be sure to share each dish with you so that you can try them out, too!

I hope that you found this post helpful, and that you give at least one of my sauces a try before tomato season is gone until next year!


Roasted Red Pepper & Tomato Taco Sauce

Roasted Red Pepper & Tomato Taco Sauce


  • 4 - 5 lbs. fresh tomatoes (I used Roma, Beefsteak and Patio) *or enough to cover 3 large baking sheets after slicing
  • 5 - 6 red cubanelle peppers, sliced into quarters lengthwise, membranes and seeds removed
  • EVOO for drizzling, (*can also use butter-flavored no-stick spray)
  • 2 tsp. kosher salt
  • 1 medium onion, chopped
  • 2 Tbl. EVOO


  • 2 tsp. sriracha sauce
  • 1 1/2 tsp. onion powder
  • 3/4 tsp. sugar
  • 1/2 tsp. garlic salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. cayenne
  • 1/4 tsp. sriracha powder


  • Preheat oven to 375º F.
  • Line 4 baking sheets with parchment paper.
  • Place peppers onto one or two sheets skin side-down. Cut up tomatoes (Romas in half, medium tomatoes into quarters, and large ones into eighths) and place onto rest of baking sheets cut side-up. Drizzle all with EVOO or spray, and sprinkle evenly with kosher salt. Pop into preheated oven(s) and bake for approx. 1 hour. Remove and place tomatoes and peppers into a large bowl.
  • While tomatoes and peppers are baking, add 2 Tbl. EVOO to a small stockpot. Add onion and sauté for 10-15 minutes until soft.
  • Add sautéed onion to bowl of tomatoes and peppers. Toss to mix.
  • With a slotted spoon, add half of mixture to a food processor and blend until smooth. Pour into same stockpot and continue with rest of roasted tomato mixture until all is processed. (*Leave juices behind in bowl).
  • Add rest of ingredients to stockpot and bring to a simmer. Simmer for 15 minutes, stirring as needed. Watch pot as sauce will be very thick. Let cool.
  • Ladle into jars or freezer containers leaving a 1" space at the top to allow for expansion when freezing. Let cool, place on lids. Freeze sauce until needed.
  • Can be used to make tacos, burritos, tostadas, Mexican-style pizza or lasagna, a sauce over enchiladas, or even as a dipping sauce! Very handy and endless uses! (*Can also be used instead of purchased enchilada sauce or taco sauce).


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