Taco Sauce #1 (Crockpot) Recipe

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3 votes | 2314 views

Use it to spice up tacos, chalupas, eggs, burgers, and more.

Prep time:


Cost per recipe $2.38 view details


  1. Pu all ingredients in the crockpot, turn on high for one hour.
  2. Turn on low and cook another 5-6 hours.
  3. Cool.
  4. Process in blender until smooth.
  5. Strain and discard pulp.
  6. Keep in fridge, but serve room temp.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 705g
Calories 157  
Calories from Fat 16 10%
Total Fat 1.86g 2%
Saturated Fat 0.36g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2468mg 103%
Potassium 1081mg 31%
Total Carbs 34.68g 9%
Dietary Fiber 8.5g 28%
Sugars 20.66g 14%
Protein 4.79g 8%



  • Robyn Savoie
    October 2, 2013
    I give this recipe a double thumbs up! I love it and the family loves it.

    I used 1 1/2 quarts of my own stewed tomatoes instead of fresh. Followed the directions but found it to thin. So I boiled it on the stove until reduced by half; "Almost" tomato sauce consistency. Did this after I pureed the mixture with an emulsion blender. I kept the pulp because I couldn't find my food mill that is fast for separating the pulp etc. Finished product was 4 cups. Served some with the tacos I made for dinner. The rest I canned for use later.

    This turned out great, so I had a creative moment. Made another batch but instead of using fresh jalapenos, I used 3 medium chipotles in adobo sauce. I also added 1 tbsp. of the adobo sauce. It's great this way too. Thanks for sharing Myra.
    I've cooked/tasted this recipe!
    This is a variation
    1 person likes this review

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