Jack In The Box Taco Sauce (copycat)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 cup cold water
• 1/4 cup chili sauce (not ketchup!)
• 2 1/2 tablespoons vinegar
• 1 tablespoon arrowroot or 1 tablespoon cornstarch
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon season-all salt
• 3/8 teaspoon granulated garlic
• 1/4 teaspoon granulated onion
• 1/4 teaspoon pepper
• 1/4 teaspoon worcestershire sauce
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground cumin
• 1 pinch ground cloves
• 1 pinch smoked paprika (or chipotle chile powder)

Recipe

• 1 whisk all ingredients together rigorously in a medium saucepan (1 cup cold water, 1/4 cup chili sauce, 2 1/2 tablespoons vinegar, 1 tablespoon arrowroot or 1 tablespoon cornstarch, 1/2 teaspoon red pepper flakes, 1/2 teaspoon season-all salt, 3/8 teaspoon granulated garlic, 1/4 teaspoon granulated onion, 1/4 teaspoon pepper, 1/4 teaspoon worcestershire sauce, 1/8 teaspoon ground coriander, 1/8 teaspoon ground cumin, 1 pinch ground cloves, 1 pinch smoked paprika or chipotle chile powder).
• 2 bring mixture to boil over high heat.
• 3 whisk as needed.
• 4 boil one full minute.
• 5 remove from heat and cool (sauce will seem hotter while warm and the spice-heat subsides after cooled).
• 6 whisk sauce occasionally as it cools.
• 7 pour cooled sauce into a sealable container or a squeeze bottle for convenience.
• 8 serve and enjoy with your favorite tacos, or use as a starter-base for chili.
• 9 refrigerate any unused portion for up to 2 weeks.
• 10 shake well before serving again.