WHY YOU’LL LOVE THIS ROASTED SALSA VERDE RECIPE

• Fresh roasted flavor that beats store-bought
  
• Bright, tangy, and perfectly balanced
  
• Easy 30-minute recipe
  
• Freezer friendly
  
• One of the most versatile sauces in the kitchen

Roasted Salsa Verde

We love, love, love salsa verde in this house. That bright, tangy green salsa. You know, the one that shows up on every taco truck table. 

Honestly, we use it in so many recipes that it’s almost embarrassing. Enchiladas, carnitas, tacos, burrito bowls, casseroles, even soup… if there’s a way to add salsa verde to it, we’ve probably tried it.

Often, I’ll reach for Macayo’s Salsa Verde, which is one of my favorite shortcuts. But when I really want to knock a recipe out of the park, I make it from scratch.

Making salsa verde with roasted tomatillos and peppers makes all the difference. The flavor gets deeper, a little smoky, and much more complex than anything from a jar.

And once you taste it fresh? You start finding excuses to put this roasted salsa verde on everything.

INGREDIENT NOTES 

• Tomatillos: The base of salsa verde. When roasted, they develop a deeper, slightly sweet flavor. The fruit inside should feel firm and smooth, but the husks should be slightly loose.
  
• Jalapeño & Serrano Peppers: Provide heat and complexity. Removing the seeds keeps the salsa mild.
  
• Garlic: Roasting softens the sharp bite and adds savory depth.
  
• White Onion: Adds brightness and balance to the salsa.
  
• Fresh Cilantro: Essential for that classic salsa verde flavor.
  
• Lime Juice: Brings acidity that brightens the entire salsa.

VARIATIONS

Smoky Salsa Verde: Add a roasted poblano pepper to the mix.

Extra Spicy Version: Leave the seeds in the peppers and add another serrano.

Avocado Salsa Verde: Blend in 1 ripe avocado for a creamy version.

Charred Tomatillo Salsa: Grill the tomatillos and peppers instead of broiling.

SERVING SUGGESTIONS 

• A must for chicken tacos and carnitas!
  
• Use it for enchiladas or smothered burritos.
  
• Eat roasted tomatillo salsa verde straight with tortilla chips.
  
• Spoon some over burrito bowls.
  
• Drizzle over fried eggs, huevos rancheros, or breakfast tacos.
  
• Use this roasted salsa verde recipe in our chicken soup.
  

ROASTED TOMATILLO SALSA VERDE FAQ

Roasting the vegetables before blending is what makes this roasted tomatillo salsa verde recipe so special. 

The high heat caramelizes the tomatillos and lightly chars the peppers, which adds depth and removes the raw bite you sometimes get with uncooked salsa verde.

Letting the salsa rest in the refrigerator for a little while also helps the flavors meld together, creating a brighter and more balanced sauce.

TOOLS NEEDED 

• Rimmed Baking Sheet: For roasting the tomatillos, peppers, and garlic.
  
• Blender or Food Processor: To blend the sauce into an even, smooth consistency.
  
• Knife and Cutting Board: Prepping veggies is a breeze.
  
• Citrus Juicer: Optional, but it easily gets every last drop out of the limes.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Condiment Recipes

Easy Homemade Red Enchilada Sauce Recipe

Homemade Honey Mustard Dipping Sauce Recipe + Video

Big Mac Sauce McDonald’s Copycat Recipe

Best Ever Jack Daniels BBQ Sauce (Homemade Recipe)

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Roasted Salsa Verde

Roasted Salsa Verde is easy to make from scratch, and the complex flavor is so much better than anything jarred! Ready in 30 minutes or less.

Course Condiment

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cool Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 24 makes about 3 cups

Calories 11cal

Author Donna Elick

Ingredients

• 1 1/2 pounds tomatillos, husked, rinsed, and halved
• 1 medium jalapeño pepper, halved and seeds removed (for more heat, leave some seeds)
• 1 medium serrano pepper, halved and seeds removed (for more heat, leave some seeds)
• 3 cloves garlic, peeled
• 1/4 small white onion, chopped about ½ cup
• 1/2 cup fresh cilantro, chopped (leaves and tender stems)
• 1 medium lime, juiced (about 2 tablespoons)
• 1 teaspoon kosher salt

Instructions

• PREHEAT BROILER: Place an oven rack about 6 inches below the broiler and preheat the broiler. Lightly grease a rimmed baking sheet.
• ARRANGE VEGETABLES: Place 1 1/2 pounds tomatillos, husked, rinsed, and halved cut side down on the baking sheet. Add 1 medium jalapeño pepper, halved and seeds removed , 1 medium serrano pepper, halved and seeds removed, and 3 cloves garlic, peeled.
• BROIL VEGETABLES: Broil for about 5 minutes until the vegetables begin to blister. Remove the garlic cloves so they do not burn. Continue broiling the tomatillos and peppers for another 5 to 7 minutes until the skins are charred and blistered.
• COOL VEGETABLES: Remove the baking sheet from the oven and allow the vegetables to cool for about 10 minutes.
• BLEND SALSA: Add the roasted tomatillos, peppers, garlic, 1/4 small white onion, chopped, 1/2 cup fresh cilantro, chopped, 1 medium lime, juiced, and 1 teaspoon kosher salt to a blender or food processor.
• PULSE: Pulse until the salsa reaches your desired consistency. For a chunkier salsa, pulse a few times. For a smoother salsa, blend longer.
• SERVE: Taste and adjust salt if needed. Serve immediately or refrigerate for later use.

Notes

Make-Ahead: Salsa verde can be made up to 2 days ahead. The flavor improves as it sits in the refrigerator.

Storage: Store in an airtight container in the refrigerator for up to 1 week.

Freezing: Freeze salsa verde in small containers for up to 3 months. Thaw overnight in the refrigerator and stir before serving.

Heat Tip: For a milder salsa, remove all seeds from the peppers. For a spicier salsa, leave some seeds or add another serrano pepper.

Ingredient Tip: Tomatillos should be bright green and firm with a dry papery husk. Rinse them well after removing the husk to remove the sticky residue.

Nutrition

Serving: 1 | Calories: 11cal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.04g | Sodium: 108mg | Sugar: 1g | Fiber: 1g | Calcium: 4mg | Iron: 0.2mg

Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Salsa Verde appeared first on The Slow Roasted Italian.

It doesn’t get much better than this homemade enchilada sauce. I’ll seriously never go back to the canned stuff ever again. Ever.

Not only do you need simple pantry ingredients to make this homemade sauce, but it’s one of my favorite things to prep and make because it’s so quick and easy. 

I also love the authentic flavor of this easy version and how it complements so many different types of Mexican food. If you’re ready to learn how to make the best enchilada sauce, check out the printable recipe card below. 

Trust me when I say that it’s a great addition to many meals – and you’ll love seeing how simple it is to make your own enchilada sauce! 

Easy Red Enchilada Sauce Recipe

A rich and flavorful enchilada sauce is the base for so many of our favorite dishes, and I knew that once I had this one in my pocket (and in my freezer), I would have so many easy dinners at my disposal.

This simple enchilada sauce starts with butter because that is where all rich and fabulous sauces begin. 

A handful of my favorite Mexican spices are whisked in, including New Mexico chile powder.

Now, don’t skip this one!! Go for the real New Mexico chile powder — check the international aisle in the bulk bags. Once you taste the difference, you’ll never look back.

I love making my own pantry staples from scratch as often as I can. Not only do they taste so much better, but kitchen hacks save me money in the long run too!

Ingredient Notes and Substitutions

• Butter & Flour – Together this makes a roux, which will add flavor and help thicken your enchilada red sauce. 
  
  Normally, you would use an equal amount of both ingredients, but the spices make up the difference!
  
• Spices – Start with a hefty dose of New Mexico chile powder which features an earthy, sweet flavor and subtle, spicy heat. It’s key to making a truly authentic sauce.
  
  California chile powder is the closest substitute, and guajillo chile powder is the next best option — though it’s a bit sweet and has more heat.
  
  If you’re afraid the heat will be too much, you can replace half the amount with regular chili powder.
  
  Then, you’ll need ground cumin, garlic and onion powders, and salt. These help round out the savoriness and enhance the complex flavors in the chile powder.
  
• Unsweetened Cocoa Powder – Absolutely make sure to use unsweetened for this red enchilada sauce recipe! 
  
  This surprising ingredient deepens the flavor, balances the tanginess from the tomatoes, and makes the whole thing taste a bit like mole.
  
• Diced Tomatoes – Look for fire roasted diced tomatoes, which will provide you with that “simmered all day” flavor you’re looking for. You’ll need to purée them before getting started.
  
  Or, substitute your favorite can of tomato sauce to save the extra step!
  
• Chicken Stock – Provides a flavorful base for this enchilada red sauce. I usually opt for a low-sodium version so I can adjust the amount of salt more easily. 

Tips and Tricks to Make Perfect Red Sauce for Enchiladas

• Spend a few minutes cooking the roux.

Not only will this cook out the floury taste, but it will toast the spices and help deepen their flavors!

Whisk constantly to prevent the mixture from burning and keep the heat close to medium.

• Add the chicken stock and pureed tomatoes slowly.

Start with the stock, drizzling it steadily into the skillet as you continue whisking. This prevents lumps from forming and keeps the enchiladas red sauce nice and smooth.

From there, you can whisk in the tomatoes a little at a time until everything is well blended.

• Simmer for at least 10 minutes.

Turn the heat to low, or low enough to keep it bubbling slightly without boiling. The sauce will thicken and reduce as it cooks.

Whisk occasionally to keep the sauce from scalding on the bottom. And if it starts to get too thick, stir in a splash of water to thin it out.

Prep Ahead

• Puree diced tomatoes
• Measure out the ingredients

Kitchen Tools You Will Need

• Large Skillet – To help the sauce cook evenly, a wide skillet works best.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. A must for making this homemade red sauce. 
• Food Processor or Blender to purée the diced tomatoes.

Serving Suggestions

Obviously, you can make enchiladas with red sauce! I’ve got all kinds of recipes to choose from, including classic beef enchiladas or chicken enchiladas 3 ways — skillet, casserole, or slow cooker.

But that’s not all! Try one pot beef enchilada pasta or this cheesy party dip. 

I always use this red enchilada sauce recipe when making my famous 7 Layer Bean Dip, and you can repurpose leftover sauce for Mexican pizzas just like the ones from Taco Bell!

You can also use this easy recipe for any Mexican recipe that you want. Huevos rancheros, black bean enchiladas, as a topping for rice bowls, as a flavorful addition to tacos, and more.

This is why I make a big batch – because it pairs with so many Mexican recipes and is such an easy way to add flavor. 

Storing and Reheating Homemade Red Enchilada Sauce

Keep red sauce in an airtight container in the refrigerator for up to a week. Note that it will likely stain plastic containers.

You can freeze homemade red enchilada sauce for up to 4 months. Store in a freezer-safe container or jar, leaving some room at the top for the liquid to expand.

Or if your freezer is jam-packed like mine, divide the sauce into a freezer bag and lay it flat once they are sealed shut. 

Then, you can stack them or store them upright in a bin once solid.

To use frozen red sauce for enchiladas, defrost in the refrigerator and reheat gently in a medium-sized pot on the stove.

Enchiladas Red Sauce FAQ

Enjoy!

With love, from our simple kitchen to yours.

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More Homemade Sauce Recipes

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Easy Homemade Red Enchilada Sauce Recipe

My Red Enchilada Sauce Recipe makes a rich, perfectly smooth, spicy, and delicious sauce in just 20 minutes!

Course Sauce

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 16 makes 32 ounces

Calories 87cal

Author Donna Elick

Equipment

• large skillet

Ingredients

• 1/2 cup unsalted butter 1 stick
• 1/4 cup all-purpose flour
• 1/2 cup New Mexico chili powder 8 tablespoons
• 2 teaspoon ground cumin
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 3/4 teaspoon unsweetened cocoa powder
• 14 ounce can fire roasted diced tomatoes pureed
• 3 cups chicken stock

Instructions

• Heat butter in a skillet over medium-high heat add flour and spices. Cook 2-3 minutes, whisking constantly to prevent burning. This will cook out the floury taste.
• Gradually stir in pureed tomatoes and chicken stock. Whisk until smooth. Reduce to simmer 10 minutes while sauce thickens, whisking occasionally.
• Serve and enjoy!

Notes

If sauce gets too thick, add a splash of water to thin it out a little.

You can substitute tomato sauce for the diced tomatoes if necessary.

Recipe can be halved, simply use 1/2 of the ingredients and follow the recipe.

One recipe replaces 2 (16 ounce) cans of enchilada sauce in recipes.

Sauce can be frozen up to 4 months, in a sealed container. To use, simply defrost and reheat.

Nutrition

Serving: 1 | Calories: 87cal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 307mg | Sugar: 1g | Fiber: 3g | Calcium: 37mg | Iron: 2mg

Originally published June 2015, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Homemade Red Enchilada Sauce Recipe appeared first on The Slow Roasted Italian.

This creamy sauce is the perfect sauce for dipping, spreading, or drizzling! I’ve even used this as a honey mustard salad dressing before! 

The first time that you make this easy recipe, you’ll wonder where it’s been your whole life! 

I love the sweetness of honey paired with the kick of mustard flavor.

We always serve this honey mustard sauce recipe with chicken nuggets, fries, and all of our other favorite foods. It’s even good with fresh veggies! 

I think that the homemade version brings a tangy flavor that you don’t get anywhere else. And the best part? It’s a breeze to make this creamy dipping sauce!

Follow the printable recipe card below to get all the details! 

Honey Mustard Sauce

Nothing compares to the original Wendy’s honey mustard dipping sauce, but this recipe comes pretty darn close! 

Plus, you only need five ingredients that are probably already in your fridge and pantry.

Honey mustard dipping sauce is fantastic for chicken nuggets, fries, or even pigs in a blanket. 

I also like to use it when I make our version of Outback’s Alice Springs Chicken.

Looking for more dips and sauces you can make yourself? Try this buttermilk ranch, 5-minute marinara, or my famous recipe for Jack Daniels BBQ Sauce!

Honey Mustard Recipe Tips

• Let it sit overnight. While it’s perfectly fine to use your homemade honey mustard right away, the flavor is noticeably better the longer the ingredients have to meld together.
  
• Want a larger batch? Easily double or triple the amounts for parties or if you want to keep a jar of this honey mustard sauce on hand.
  
• Make it spicy. For a little extra heat, add a pinch of cayenne powder or a dash of your favorite hot sauce.

Serving Suggestions

Not only is this the best honey mustard for dipping sauce, but you can spread it on sandwiches and wraps as well!

Drizzle some over salads or a tray of roasted vegetables, and even use this homemade honey mustard as a glaze for a variety of grilled or roasted meats.

I promise that once you make this creamy homemade honey mustard sauce, you’re never going to want to buy it premade at the store again. 

You can literally make this is just a couple of minutes! This tasty sauce is literally liquid gold! 

Honey Mustard Sauce FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Homemade Condiments to Try

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Homemade Honey Mustard Dipping Sauce Recipe + Video

This Honey Mustard Sauce has the perfect balance of sweet and tangy flavors with a deliciously creamy texture.

Course Condiment

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 982cal

Author Donna Elick

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons raw honey
• 2 tablespoons yellow mustard
• 1 tablespoon Dijon mustard
• 1/2 tablespoon fresh lemon juice

Instructions

• Combine ingredients in a small bowl. Whisk until well combined.
• Allow to sit overnight in the refrigerator. You may use immediately, but the flavors meld overnight and become a fantastic creation!
• Serve and enjoy.

Video

Nutrition

Serving: 1 | Calories: 982cal | Carbohydrates: 55g | Protein: 3g | Fat: 85g | Saturated Fat: 13g | Cholesterol: 47mg | Sodium: 1209mg | Sugar: 53g | Fiber: 2g | Calcium: 42mg | Iron: 1mg

Originally published February 2013, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Honey Mustard Dipping Sauce Recipe + Video appeared first on The Slow Roasted Italian.

Recipe for Sweet and Sour Sauce

This sauce is a game-changer. The kind of sticky, tangy, sweet-and-zippy goodness you just want to dunk everything into. It’s the star of the show, not just some background drizzle.

And the best part? This sweet n sour sauce recipe is done in less time than it takes to scroll through takeout menus.

You’ll never go back to the store-bought bottle once you’ve tasted this. I mean… when the spoon starts going back in the pot before you’ve even served dinner, you know it’s a keeper!

I usually pair this quick sweet and sour sauce with meatballs or crispy pork, but you can use it for whatever strikes your fancy!

Mix it into a simple stir fry or brush it over grilled chops and shrimp skewers. It’s especially delicious with crab rangoons, potstickers, or my chicken spring rolls.

In fact, you can keep a jar of sweet & sour sauce in the refrigerator and spoon some over a bowl of fried rice for a quick and easy snack!

INGREDIENT NOTES

• Cornstarch + Cold Water: Combine to make a slurry, which thickens the sauce into that perfect, glossy consistency.
  
• Pineapple Juice: Adds natural sweetness and tropical depth. The kind in a can is perfect for this sweet n sour sauce recipe!
  
• Sugar: Use equal parts light brown sugar and granulated sugar for sweetness and a touch of caramelized flavor.
  
• Apple Cider Vinegar: Brings the bright tang that balances the sugar. Use rice vinegar or white vinegar if you’re out, plus a little extra sugar.
  
• Ketchup: Provides sweetness, acidity, and a smooth tomato base. Use a sugar-free version to tone down the sweetness.
  
• Soy Sauce: Just a touch adds umami and balances the sweetness. Opt for tamari or coconut aminos instead of soy sauce to make this recipe for sweet and sour sauce gluten-free.

VARIATIONS

Spicy Version: Add ½ teaspoon red pepper flakes or a squirt of sriracha.

Citrus Twist: Replace pineapple juice with orange juice for a different flavor profile.

Low Sugar: Cut both sugars in half for a lighter version. It’ll still be plenty tasty!

SWEET SOUR RECIPE SAUCE FAQ

Over the years, I’ve tested dozens of sweet and sour sauce recipes… and this one checks every box.

The balance of sugar to vinegar is everything. Too much acid and the sauce bites back. Too much sugar and it turns to syrup.

The key is in the emulsion: creating a stable blend of sugars, acids, and liquids, then thickening it with a slurry-based starch gel for that signature sheen.

Cooking the sugars first allows the mixture to dissolve fully before introducing the cornstarch.

And when the slurry hits the bubbling sauce, the starch molecules gelatinize, locking in the flavor and giving that restaurant-style thickness you can see and taste.

This sauce isn’t just a condiment, it’s a flavor-builder. And it’s designed to work hot or cold, as a glaze or a dip, and hold up in the fridge without separating.

That’s the kind of consistency I want in my kitchen… and I bet you do too!

TOOLS NEEDED

• Medium saucepan
  
• Small mixing bowl
  
• Measuring cups and spoons
  
• Whisk
  
• Airtight container or jar (for storage)

Enjoy!

With love, from our simple kitchen to yours. 

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Other Sauce Recipes

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Recipe for Sweet and Sour Sauce + Video

This Recipe for Sweet and Sour Sauce is ready in less than 15 minutes and better than any takeout. Dip and drizzle to your heart's content!

Course Condiment, Sauce

Cuisine American, Asian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 396cal

Author Donna Elick

Ingredients

• 1/4 cup cornstarch
• 1/4 cup water
• 3/4 cup 6-ounces pineapple juice
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3/4 cup 6-oz apple cider vinegar
• 1/2 cup ketchup
• 1 tablespoon soy sauce
• 1/4 cup water

Instructions

• Make the Slurry: In a small bowl, whisk together the 1/4 cup cornstarch and 1/4 cup water until smooth. Set aside.
• Combine the Sauce Base: In a medium saucepan over medium-high heat, combine 3/4 cup 6-ounces pineapple juice, 1/4 cup water, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 3/4 cup 6-oz apple cider vinegar, 1/2 cup ketchup, and 1 tablespoon soy sauce. Whisk until the sugars dissolve.
• Bring to a Boil: Bring the mixture to a boil and let it boil for 1 minute.
• Thicken the Sauce: Whisk in the cornstarch slurry. Continue whisking and cook for 3 to 5 minutes, or until the sauce is thickened and glossy.
• Cool and Store: Remove from heat and let cool slightly. Use immediately or transfer to a jar and refrigerate until ready to use.

Video

Notes

Make-Ahead Tips: This sauce stores beautifully! Make it up to 5 days in advance and refrigerate in a sealed jar or container.

Reheating Tips: Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of water or pineapple juice if it becomes too thick.

Freezing Tips: Freeze the cooled sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before using.

Sweetness Control: If you prefer your sauce more tangy than sweet, reduce the brown sugar by a couple tablespoons to taste.

Vinegar Tip: Apple cider vinegar adds great flavor, but white vinegar can be used in a pinch.

Nutrition

Serving: 1 | Calories: 396cal | Carbohydrates: 98g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Sodium: 718mg | Sugar: 84g | Fiber: 0.4g | Calcium: 52mg | Iron: 1mg

Originally published October 2012, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Recipe for Sweet and Sour Sauce + Video appeared first on The Slow Roasted Italian.

Everyone loves the flavors offered on Taco Bell’s menu, but so many people overlook the power of the sauce! 

It’s so much more than just a “mild sauce packet” option, as the sauce flavor literally pairs perfectly with most of the menu items! 

You can use this sauce on a soft taco, a cheesy gordita crunch, burritos, and nachos – and it’s easy to pair with sour cream, creamy jalapeño sauce, melted cheese, and spicy foods.

Even if you’re a fan of the “fire sauce” from Taco Bell, you’re going to love the flavor of this homemade option! You can even use it as an option for a spicy enchilada sauce! 

I’m a true Taco Bell lover, and I can assure you that I’ll add this sauce to any serving of food.

The good thing is that once you make your own hot sauce, you can toss out all the hot sauce packets that you have in your drawer! 

Taco Bell Sauce

I love Mexican food, so you better believe that Taco Bell™ is one of my favorite fast-food joints! 

Now, of course, I realize that it’s not the most authentic — but it’s certainly tasty. It’s perfect for easy serving and a yummy topping for all types of foods. 

Longtime readers of the blog know that I love making my own, homemade versions of my preferred takeout meals. 

I’ve already shared recipes for Taco Bell Power Bowls, their Mexican pizza, and the infamous Burrito Supreme.

Next up? Taco Bell sauce!! (and while this is in no shape or way general nutrition advice, it’s safe to say that any actual human would agree that the flavors of this sauce are so much better than any combination of tomato paste, salsa, etc that you’ll find added to so many other Mexican recipes and dishes – I love the YUM factor!) 

This red sauce Taco Bell copycat packs a punch thanks to the chili powder and cayenne pepper. 

Use it as a condiment on a variety of different dishes, from tacos and burritos to quesadillas and grilled chicken or steak!

Ingredient Notes and Substitutions

Here are the simple ingredients needed to make Taco Bell’s chipotle sauce. It’s a mild taco sauce! People will be looking for the Taco Bell logo once they taste this sauce because it tastes just like the real deal! 

• Tomato Sauce – The base of this Taco Bell red sauce recipe is tomato sauce! It adds color and flavor to the overall results.
  
• Chipotle Chili Powder – Earthy, smoky, and complex, chipotle chili powders gives your sauce a hit of heat! 
  
  You can play around with the quantities to achieve your preferred spice level. The chili pepper is hot, so be aware of the heat! 
  
• Cayenne Pepper – Same with the cayenne pepper. 
  
  It’s quite spicy, so if you’re after a milder Taco Bell sauce, either omit it completely or use less than is directed on the recipe card.
  
• Other Spices & Seasonings – Cumin, onion powder, granulated garlic, and paprika complete the ensemble of seasonings you’ll need for this recipe. 
  
  Alternatively you could use fresh garlic or onion instead. Simply sauté them in a little olive oil before adding the other ingredients to the pan.
  
• White Vinegar – Adds a touch of tang! It’s sharp and acidic and complements the other ingredients perfectly. 

Tips for Making Taco Bell Red Sauce at Home

• Pay attention!

Taco Bell sauce comes together very quickly, so you need to keep a watchful eye on the heat level. 

After you bring the sauce to a simmer, reduce the heat to low. It’s important to maintain a gentle simmer to keep it from burning. Don’t forget to stir too!

• Do a taste test (or a few).

Taste your Taco Bell sauce periodically as it simmers to see if you need to adjust the seasonings.

If you want it spicier, add more chili powder or cayenne. If it needs more balance, add a splash of extra vinegar. 

Remember: it’s easier to adjust the flavors while it’s cooking than after it’s done!

• Consider making it a few hours before you need it.

The flavors in this Taco Bell red sauce recipe develop over time, so it’s even more delicious when you make it in advance!

If you have the time, make it a few hours before you’ll need it, then let it rest in the fridge before using. It’ll be a whole lot more flavorful that way!

Storing and Freezing Red Sauce from Taco Bell

Make sure that the sauce has cooled completely before placing it in a glass jar with a lid or another type of airtight container. It will keep in the fridge for up to 2 weeks!

You could also freeze extra sauce for up to 2-3 months. I love the idea of putting it in an ice cube tray to portion it out into smaller servings! 

Or, store a whole batch in a freezer-safe Ziploc bag. When you’re ready to use it the next day or month, let it thaw in the refrigerator overnight.

Kitchen Tools You Will Need

• Medium Saucepan – Heats evenly and is easy to clean too.
• Heat resistant spoon or spatula – Perfect for cooking, stirring, and serving.
• Mason Jar – I absolutely love these and use them for storing, prepping, drinking glasses, and especially canning.

Taco Bell Red Sauce Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Homemade Mild Taco Bell Red Sauce Copycat Recipe

Taco Bell Sauce makes tacos, burritos, and more so much better!! Make my spicy Taco Bell red sauce recipe to keep on hand for up to 2 weeks!

Course Sauce

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 makes 1 1/2 cups

Calories 12cal

Author Donna Elick

Equipment

• medium saucepan
• mason jar

Ingredients

• 15 ounce can tomato sauce
• 2/3 cup water
• 1 teaspoon chipotle chili powder
• 2 teaspoons cumin powder
• 1 teaspoon onion powder
• 1 teaspoons granulated garlic
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons white vinegar

Instructions

• In a medium saucepan, add all of the ingredients. Stir well to combine.
• Place the saucepan over medium heat and bring the mixture to a simmer.
• Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.
• Allow the sauce to cool slightly before transferring the sauce to a jar or container.
• Once cooled, the Taco Bell Red Sauce is ready to serve. Use it immediately or store it in the refrigerator for up to 2 weeks.

Notes

Adjust the spiciness of the sauce by increasing or decreasing the amount of chipotle chili powder and cayenne to suit your taste preferences.

This sauce develops its flavors over time, so its even better when made in advance and allowed to rest in the refrigerator for a few hours before serving.

You can use fresh minced garlic and onion instead of the powdered versions. Saute them in a little oil before adding the other ingredients to the saucepan.

Nutrition

Serving: 1 | Calories: 12cal | Carbohydrates: 2g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Sodium: 172mg | Sugar: 1g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published November 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Mild Taco Bell Red Sauce Copycat Recipe appeared first on The Slow Roasted Italian.

Okay, let’s be real… this sauce smells like an Italian grandma just moved in and decided to stay forever. And honestly? I’m not mad about it.

I’ve made this Bolognese more times than I can count… and every single time I catch someone sneaking a spoonful straight from the pot. (Usually it’s me… but that’s beside the point.)

This is the kind of dinner that feels fancy but doesn’t judge you for wearing yoga pants and fuzzy socks while you eat it.

We simmer. We stir. We taste and swoon. That’s the vibe.

Let me tell you — don’t skip the milk. I know it sounds weird, but it rounds out the sauce in the creamiest, most luxurious way.

And if you think the wine isn’t important… just trust me. Use it. Sip some. You earned it.

This sauce is perfect over pasta, but I’ve also used it in lasagna, spooned it over polenta, and even dipped garlic bread straight into the pan.

Whatever you do, just don’t rush it. Let the magic happen slowly.

Authentic Bolognese Sauce

No matter how much I love branching out and trying new cuisines, I always come back to my Italian roots.

From chicken and beef to pastas and soups, every dish feels like a warm hug and reminds me of summers and holidays spent with family.

But nothing is more classic than a ragu (you can use it so many ways!), so this authentic bolognese sauce recipe is long overdue.

Now, before anyone asks… ragu and bolognese aren’t quite the same thing.

Ragu is the name for a sauce made with meat, tomatoes, veggies, and wine, while bolognese is a specific kind of ragu from Bologna, Italy.

What sets a traditional bolognese ragu recipe apart from other types of ragu is the milk!

It tenderizes the meat and mellows out the acidity from the tomatoes, leaving you with a lighter and slightly sweet sauce.

Simple enough for weeknights, hearty enough for Sunday dinner, and indulgent enough for guests. A win-win-win!

Use this sauce in my Easy Bolognese Pasta Bake recipe next!

How to Pronounce Bolognese

I know I’ve heard it said a variety of ways here in the States, but I can be a real stickler for getting things right… especially when they’re Italian!

Most people pronounce it like bowl-own-nayz, with the ending sounding similar to the end of mayonnaise, but that’s not entirely accurate.

The “n” sound is more like the Spanish “ñ” (how you’d say it in jalapeño) or the way you’d say the “ny” in canyon or the “ni” in onion.

And for the true Italian pronunciation, end the word with an “eh” sound after the “z.” So all together, it’s bowl-own-nyay-zeh.

Ingredient Notes and Substitutions

• Ground Beef & Pork – Use a lean blend of beef to avoid excess grease. I like to use 88% if I can find it!
  
  You’re also welcome to use all of one type of meat, but using both provides a rich, complex flavor.
  
• Veggies – Onion, carrot, and celery are essential for building flavor in the sauce. Chop as finely as possible so they disappear into the sauce.
  
• Garlic – Use freshly minced garlic for the best flavor. If you don’t have any, season the meat with 1-2 teaspoons of garlic powder after browning.
  
• Tomato Paste & Crushed Tomatoes – Canned tomatoes are less work than prepping fresh ones, and tomato paste adds concentrated flavor while helping to thicken the sauce.
  
• Dry White Wine – Either Pinot Grigio or Sauvignon Blanc is perfect for an authentic bolognese sauce recipe.
  
  No need to spring for an expensive bottle, either. Just be sure it’s real wine and not “cooking wine.” Grab what fits your budget… Or, use up what’s left from the night before!
  
• Chicken Stock – For even more flavor! Vegetable stock will work in a pinch.
  
• Whole Milk – Adds silkiness and balances the acidity of the tomatoes. The fat is important, so it’s best not to substitute skim milk.
  
  For a dairy-free option, use full-fat unsweetened oat milk or cashew milk. Avoid coconut milk as it’s too sweet and will change the flavor of the sauce.
  
• Seasonings – Ground nutmeg brings out the natural flavors of the beef and pork, while a bay leaf helps round out everything else. Add salt and pepper to taste.

How to Make a Traditional Bolognese Ragu Recipe

Start by measuring out all of your ingredients and have them in an easy-to-reach spot. Once you get going, this recipe moves quickly.

Cook the vegetables in a little oil in a large Dutch oven until softened. Stir occasionally so they cook evenly.

When they’re just about done, add the garlic and cook until fragrant. Then, scoop everything out into a bowl and set aside.

In the same pot, brown the beef and pork, breaking it apart with a wooden spoon as it cooks. Drain off any grease before adding the tomato paste. 

It’s important to cook the paste for about a minute to help deepen the flavor.

Once fragrant, add the wine and scrape up any browned bits on the bottom of the pot. Simmer until the liquid is reduced by half.

Now, add the remaining ingredients (except salt and pepper) and stir until well combined. Bring the mixture to a boil, then reduce the heat and simmer for about 3 hours.

Cover the pot with a lid so you don’t lose any of the liquid!

Once your authentic bolognese sauce is done, remove the bay leaf and give it a taste. Add as much salt and pepper as needed, then serve.

Prep Ahead

• Chop onion, carrot, and celery
• Mince garlic

Over the years, I’ve simmered my way through countless sauce pots to perfect a Bolognese that’s rich, comforting, and worth every minute of that low-and-slow magic.

This isn’t just meat sauce… it’s a flavor symphony.

Through years of testing (and tasting), I’ve learned that browning both beef and pork together adds layers of savory depth, while a touch of milk and nutmeg bring a mellow creaminess that sets this apart from any red sauce you’ve had.

Deglazing with white wine adds a touch of acid to cut the richness and helps marry every last bite together.

The secret that took this sauce from good to restaurant-level incredible? Patience. Three hours of slow simmering allows the sauce to develop complexity that store-bought just can’t touch.

And yes, it freezes like a dream… which means you can make a batch now and be the dinnertime hero for weeks.

Donna’s Pro Tips

• Use freshly grated onion: It melts into the sauce so much better than diced.
• Simmer low and slow: Don’t rush the magic!
• Stir occasionally to prevent scorching: Be sure to scrape along the bottom of the pot too.
• Adjust the consistency: If the sauce becomes too thick, add a splash of chicken broth to loosen it up.
• Season in layers as you go: This delivers maximum flavor!
• Add extra richness: Place a rind of Parmesan in the pot while simmering, then discard before serving.

Serving Suggestions 

A traditional bolognese ragu recipe is often paired with freshly cooked tagliatelle pasta, but that can be difficult to find (unless you make your own!). 

Use this sauce in my Easy Bolognese Pasta Bake recipe!

Spoon the sauce over spaghetti or wide, flat pasta shapes like fettuccine. Tube pastas such as rigatoni or penne work well too.

But that’s not the only way to serve authentic bolognese sauce! Use it in lasagna, calzones, and stuffed peppers, or serve it over polenta, baked potatoes, and squash.

Storing and Reheating Bolognese

Allow the sauce to cool, then transfer to an airtight container or storage bags. It honestly tastes even better as leftovers, and it lasts for up to 3 days in the fridge or up to 6 months in the freezer!

Thaw frozen ragu in the refrigerator overnight, then reheat on the stovetop over medium heat. Stir occasionally until it’s warmed through, never letting it get above a gentle simmer. 

Authentic Bolognese Sauce Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Baked Italian Meatball Recipe + Video

Easy Italian Sausage and Potatoes Skillet Recipe

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Authentic Bolognese Sauce

Authentic Bolognese Sauce is rich and velvety, slow-simmered to perfection in just a few hours. So good you’ll want to eat it with a spoon!

Course Main Course

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 6 -8

Calories 490cal

Author Donna Elick

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion finely chopped
• 1 celery stalk finely chopped
• 1 medium carrot peeled and finely chopped
• 2 cloves garlic minced
• 1 pound lean ground beef I like 88%
• 1 pound ground pork
• 6 ounce can tomato paste
• 1 cup dry white wine Pinot Grigio or Sauvignon Blanc
• 1 1/2 cups chicken stock
• 28 ounce can crushed tomatoes
• 1 cup whole milk
• 1 bay leaf
• 1/8 teaspoon ground nutmeg
• 1 1/2 teaspoons kosher salt or to taste
• 1/2 teaspoon fresh ground black pepper or to taste

Instructions

• Sauté the Vegetables: Heat olive oil in a large Dutch oven over medium heat. Add onion, celery, and carrot. Cook until softened, about 5–6 minutes. Stir in the garlic and cook for 30 seconds. Transfer vegetables to a bowl and set aside.
• Cook the Meat: Add ground beef and pork to the same pot. Cook over medium heat, breaking the meat apart with a wooden spoon until fully browned and crumbled. Drain excess grease.
• Add Tomato Paste & Deglaze: Stir in tomato paste and cook for 1 minute until fragrant. Add white wine and cook until reduced by half.
• Simmer the Sauce: Add cooked vegetables back to the pot. Stir in chicken stock, crushed tomatoes, milk, bay leaf, and nutmeg. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 3 hours, stirring occasionally.
• Season & Serve: Remove bay leaf. Season with kosher salt and pepper to taste. Serve warm over pasta with freshly grated parmesan cheese, if desired.

Notes

Make-Ahead Tips: Bolognese sauce tastes even better the next day. Prepare in advance and refrigerate for up to 3 days.

Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months. Thaw overnight in the refrigerator.

Freezing Instructions: Cool completely and store in freezer-safe containers or bags. Reheat on stovetop over medium heat, stirring occasionally.

Can I skip the wine?
Yes, replace it with more stock, but wine adds complexity. You can also use non-alcoholic wine.

Nutrition

Serving: 1 | Calories: 490cal | Carbohydrates: 22g | Protein: 35g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 1116mg | Sugar: 13g | Fiber: 4g | Calcium: 140mg | Iron: 5mg

Originally published July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Authentic Bolognese Sauce appeared first on The Slow Roasted Italian.

No one will ever know that this creamy keto alfredo sauce is low in carbs! It’s my favorite way to cut down on the grams of carbs that I eat daily, without compromising the taste.

I’ve made this homemade alfredo sauce literally tons of times, and I promise you it’s the best way to get a great flavor with minimal effort. 

You can easily pair this homemade keto alfredo sauce with low carb pasta, or even use it as a keto pizza sauce!

I’ve also used it as a topper for cooked chicken breast, as a pairing with zucchini noodles, and even as a creamy sauce to make keto meatballs! 

This will likely be your favorite keto pasta sauce recipe, because it’s a great way to stick to your keto diet plan! And thankfully, the recipe ingredients are simple – and it has a flavor that the whole family will love.

Forget about store-bought Alfredo sauce, and give this creamy garlic sauce a try. You’ll be amazed that low carb recipes like this are so good, and they help to make meal prep a breeze! 

Low Carb Alfredo Sauce

Eating low carb doesn’t mean you have to say goodbye to flavor! There are plenty of tasty recipes that’ll cover you for lunch, dinner, and even snacks.

And with a delicious and easy low carb alfredo sauce up your sleeve, you’ll open up a whole world of possibilities!

Now, before I get any side-eyes, this recipe isn’t even that much different than my Olive Garden alfredo. 

Just a few tweaks and measurement adjustments as needed. The most important thing to watch for is the type of butter you use!

Who knew that just a few simple ingredients could make such a deliciously cheesy topping for meats, veggies, and more?! 

Need more keto meal ideas? Start the day off mindfully with my easy 2 Ingredient Chaffle breakfast recipe!

Ingredient Notes and Substitutions

• Grass-Fed Unsalted Butter – When it comes to the keto world, not all butter is created equal! 
  
  Kerrygold grass-fed butter is my top choice when making low carb fettuccine alfredo sauce (or any keto dish!) because it has zero carbs.
  
• Heavy Cream – Also labeled heavy whipping cream, this is where that silky, saucy texture comes from.
  
  If you have the time, let it warm on the counter for about 30 minutes before starting the recipe.
  
• Garlic – You know I can’t make anything without some garlic! Cooking it for just a bit first enhances the flavor even more. 
  
  However, you can reduce the amount if you want an even lower carb count! You can use fresh garlic cloves or garlic powder. 
  
• Cheese – Start with softened cream cheese to create an ultra-creamy base, then add in freshly grated Parmesan for maximum flavor.
  
  Romano or Asiago are great substitutes for the Parmesan if needed.
  
• Seasonings – Salt and pepper are always a must, but I like to toss in some Italian seasoning. 
  
  If you don’t want to see specks of black in your sauce, try white pepper instead!
  
  A pinch of nutmeg adds a little warmth and color to this low carb alfredo too, but feel free to leave it out if you’d like.

Tips and Tricks to Make Delicious Low Carb Fettuccine Alfredo Sauce

• Start with room-temperature ingredients.

Rapid changes between hot and cold temperatures are a surefire way to get a lumpy sauce. 

When everything is a similar temp, the ingredients will blend together smoother — and easier too!

All you have to do is measure out your cream, butter, and cheese and let it sit on the counter for about 30 minutes.

• Don’t rush the process.

Once you add the cream cheese and heavy cream, whisk constantly until the cheese is fully melted and there are no more lumps. 

Then, stir in the seasonings and wait for it to start bubbling slightly.

Now’s the time to add the Parmesan! Reduce the heat and stir in a little at a time, letting it fully melt before adding more.

• Season to taste.

If you’re not sure about some of those spices, start with just salt and pepper. Give it a quick taste after adding the Parmesan, then adjust things to your liking.

You’ll only really affect your carb counts if you add tons of seasoning, and there’s really no need for this recipe.

• It will thicken on its own.

Between the cream and cheeses, there’s plenty of stuff to make a thick, creamy texture. Let it sit for a few minutes once removing it from the heat to check the final consistency.

You can add more Parmesan, a little at a time, to make it thicker. Or, stir in more cream if it ends up a little too thick.

Prep Ahead

• Bring heavy cream to room temp
• Soften cream cheese
• Mince garlic
• Grate fresh Parmesan

Kitchen Tools You Will Need

• Heavy Bottom Skillet – To help the low carb alfredo sauce cook evenly, a wide skillet with tall sides works best. 
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the plastic containers and buy a wedge to grate yourself.
• Garlic Press – This is a necessary tool in any kitchen to add fresh minced garlic flavor.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!

Serving Suggestions 

Low carb fettuccine alfredo sauce isn’t just for pasta…and we’re not eating pasta anyway unless it’s zoodles, of course!! 

Spoon it over chicken, shrimp, or salmon to add saucy flavor to your meal.

It’s also delicious with veggies like broccoli, asparagus, mushrooms, spinach, or spaghetti squash.

And when you’re craving a comfort food meal, make yourself a keto-friendly alfredo chicken pizza!

Storing and Reheating Low Carb Alfredo

Allow leftover sauce to cool completely, then pour it into a jar or airtight container. It will keep for 3-5 days in the refrigerator or in the freezer for up to 3 months. 

However, note that the texture of cream-based sauces often changes when thawed and reheated.

Warm low carb alfredo on the stove over low heat while stirring frequently. You may need to add a little extra cream (room temp!) as it will continue to thicken the longer it sits. 

Alfredo Low Carb Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Low Carb Keto Alfredo Sauce Recipe in 15 Minutes

Low Carb Alfredo Sauce is easy to make, you’ll never reach for a jar at the store again! It’s true, this alfredo is low carb AND delicious!

Course Sauce

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 makes about 2 1/4 cups

Calories 304cal

Author Donna Elick

Equipment

• saute pan
• box grater
• garlic press
• whisk

Ingredients

• 1/4 cup unsalted butter grass-fed
• 4 garlic cloves minced
• 1 1/2 cups heavy whipping cream
• 4 ounces cream cheese cubed and softened
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• pinch nutmeg
• 1 cup parmesan cheese freshly grated

Garnish (optional)

• chopped fresh parsley
• salt and pepper to taste

Instructions

• In a medium sauté pan, melt butter over medium heat. Add minced garlic and cook for about 30 seconds.
• Stir in heavy whipping cream and cream cheese. Whisk until cream cheese is completely melted.
• Add Italian seasoning, salt, ground pepper, and nutmeg. Continue cooking until the sauce begins to simmer.
• Reduce the heat to low and gradually stir in parmesan cheese until smooth. Add additional salt and pepper to taste. When sauce begins to thicken, remove from heat.
• Serve over your favorite meats and veggies. Enjoy!

Notes

Ways to serve keto alfredo sauce: serve over chicken, shrimp, or salmon; also great over veggies like broccoli, zoodles (zucchini noodles), asparagus, mushroom, spinach, spaghetti squash; or you could make a keto friendly alfredo chicken pizza.

Leftovers can be stored in the refrigerator for 3 to 5 days.

I don’t have parmesan, can I use another type of cheese? Romano or asiago cheese would be great alternatives to parmesan.

Not all butter is created equal in the keto world. My favorite brand is Kerrygold grass-fed butter because it has zero carbs.

You can decrease the amount of garlic if you would like an even lower carb count.

Your sauce will thicken up further once it’s removed from the heat.

If your sauce is too thick, stir in more cream. If your sauce is too thick, stir in more parmesan cheese.

I recommend grating your cheese by hand. Freshly grated cheese melts faster and doesn’t have preservatives and hidden carbs like store bought grated cheeses have.

Nutrition

Serving: 1 | Calories: 304cal | Carbohydrates: 3g | Protein: 7g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 88mg | Sodium: 403mg | Sugar: 2g | Fiber: 0.1g | Calcium: 198mg | Iron: 0.2mg

Originally published May 2024, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Low Carb Keto Alfredo Sauce Recipe in 15 Minutes appeared first on The Slow Roasted Italian.

Recreate one of the most famous Marcella Hazan recipes — marinara sauce — in the comfort of your kitchen. 

This original recipe is the best pasta sauce and I love piling it high on a pound of pasta. Top with parmesan cheese, and you’re done! 

This is such a simple recipe for a home cook.

The entire cooking process to make Marcella Hazan’s tomato sauce isn’t difficult at all. The rich flavor literally makes this the perfect recipe. 

And yes, the leftovers from last night still taste amazing! 

This sauce recipe is a great topper for homemade pasta and really does have amazing flavor. I’ve made it numerous times, and it’s one of the best sauces I’ve ever had. 

This recipe will for sure stand the test of time in my kitchen, because it’s a great way to feed the family! 

Marcella Hazan Tomato Sauce

While you only need a few ingredients, there is no shortage of flavor or the incredible aroma wafting through your home.

Use these pizza breadsticks as a shovel to get all the tasty goodness into your mouth! Or devour these air fryer mozzarella sticks while dipping them into the sauce.

Hazan tomato sauce is delicious with all types of garlic bread and pasta too. You can also spoon it over some meatballs and spaghetti for some delicious comfort food.

How To Make Marcella Hazan Sauce

In less than an hour, you can whip up a batch of this delicious butter tomato sauce. It’s super easy!

Cook the tomatoes, butter, and onions using medium-high heat in a large pot. Simmer and cook for 45 minutes.

Gently break up the tomatoes with the back of a wooden spoon. 

Remove any chunks of onions, season with salt, and serve Marcella Hazan sauce with a pile of your favorite pasta.

Helpful Tips and Tricks

• Spice it up! If you are in the mood for some extra flavor, go ahead and add in some minced garlic, pepper, basil, oregano, or any other Italian spices and herbs.
  
• Make it extra smooth. Want the onion flavor but don’t like the chunks? No problem! 
  Simply transfer Marcella Hazan tomato sauce to a blender or food processor and give it a whirl.
  
• Salted butter works. Adding butter to the marinara sauce makes it richer. It’s an excellent change compared to sauces like my easy 5 minute marinara. 
  
  You may want to cut back on added salt if using salted butter, but the flavor is going to be amazing either way. 
  
• Feed a crowd! This recipe makes a large batch, for 12 servings! However, you can double or even triple the batch for more Hazan tomato sauce! 
  
  You will need to use a stock pot if you are making a larger batch. A little bit will go a long way so be aware of that the first time that you make it!
  
  It’s seriously the best thing to make that tastes just like it came from a classic Italian cook book! 
  
• Love onions? Add more! While onions are common in Marcella Hazan recipes, this sauce doesn’t have a strong onion flavor. 
  
  If you love lots of onions, go ahead and chop them small then add them to the tomatoes. 
  
  This genius recipe gives you the flexibility to add a halved onion or sweet onions. I’ll also toss in a generous pinch of salt and some black pepper as well. 
  
• If you’re a fan of garlic, throw in an extra clove of garlic or two. You’ll get rave reviews, so no matter how you make this delicious tomato sauce. 
  
  It’s a delicious sauce no matter the variety! (and likely, you won’t even have enough sauce because people will gobble it up!)
  
  I find the flavor of Marcella Hazan tomato sauce to be more like the marinara sauce you find in Southern Italy, which is not overpowered by onions.

Hazan Tomato Sauce FAQ

Butter Tomato Sauce Serving Suggestions

The options are endless! Mix the Marcella Hazan tomato sauce into eggs, top a piece of toast, mix it into pasta, or ladle it over pizza dough. 

It’s just as delicious added to sandwiches and roasted veggies. The flavor of the San Marzano tomatoes go with just about anything and all types of other Italian food. 

Enjoy!

With love, from our simple kitchen to yours.

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🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Marcella Hazan’s Tomato Sauce Recipe (With Butter)

Marcella Hazan Tomato Sauce is a rich, classic marinara sauce recipe. This simple sauce is absolutely packed with authentic Italian flavor!

Course Sauce

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 158cal

Author Donna Elick

Equipment

• 4-6 quart covered pot

Ingredients

• 28 ounces San Marzano whole tomatoes
• 1 cup unsalted butter
• 3 white onions peeled and chopped in half
• salt to taste

Instructions

• Add the tomatoes, butter, and onions to a large pot over medium high heat. Bring to a simmer and then reduce to medium heat.

  Allow the sauce to simmer for 45 minutes, stirring occasionally, breaking up the tomatoes with a wooden spoon as they cook.
• Discard the onion and season to taste. Serve over freshly cooked pasta with parmesan cheese.

Nutrition

Serving: 1 | Calories: 158cal | Carbohydrates: 5g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 98mg | Sugar: 3g | Fiber: 1g | Calcium: 31mg | Iron: 1mg

Originally published August 2021, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Marcella Hazan’s Tomato Sauce Recipe (With Butter) appeared first on The Slow Roasted Italian.

This is a must to pair with any coconut shrimp recipe! And if you’re already a huge fan of delicious coconut shrimp, this copycat recipe is going to take the flavor of the sweet coconut shrimp over the top! I’ve been making this dipping sauce recipe for years – and it’s always been a hit. 

Now, I will say that I think that cooked shrimp is delicious as it is and really does make perfect appetizers, but having a dipping shrimp sauce for options is great!

You can pair this easy recipe with other shrimp recipes, too – so have fun with the mixture. 

To find out how to make this yumminess, check out the printable recipe card below! 

Coconut Shrimp Sauce

When it comes to fries, chips, or grilled or fried protein, at least, I’m a huge sauce person. 

I couldn’t imagine snacking on French fries without a side of ketchup, honey mustard, or ranch.

Same goes for my homemade tortilla chips. They wouldn’t be complete without some fire-roasted salsa and chunky guac!

Fried food in general is just better with some sort of dip. That crispy texture is just begging for something creamy! 

That’s what prompted me to create this coconut shrimp sauce.

I had just whipped up a batch of this Cheddar’s copycat butterfly shrimp and was about to serve it when I realized I totally forgot to include the painkiller sauce! 

Luckily, I had all of the ingredients I needed to make a quick batch. The results were phenomenal and tasted exactly like the restaurant’s sauce. Mission accomplished.

All you need are a handful of ingredients and about 10 minutes to make your own dip for coconut shrimp. It really is that easy!

Ingredient Notes and Substitutions

• Cream of Coconut – This is a coconut shrimp sauce, after all, so you know I had to use cream of coconut as the base! 
  
  Its creamy consistency and coconut flavor complement crispy shrimp perfectly. Cream of coconut is not coconut cream, so be careful when you do your shopping!
  
• Sour Cream – Our other creamy base. Sour cream adds a touch of tang to the mix — you can alternatively use Greek yogurt or mayonnaise if you prefer.
  
• Crushed Pineapple – For more fruity flavor! You can use either canned or fresh crushed pineapple for this recipe. If you do opt for canned, make sure to drain it first.
  
• Shredded Coconut – I like sweetened shredded coconut in this dipping sauce for shrimp. 
  
  You can use unsweetened coconut flakes if you prefer more savory flavor and plan to add some heat.
  
• Pineapple Juice – For even more fruity, tropical flavor. You only need a few tablespoons.
  
• Fresh Lime Juice – I like freshly squeezed best, but use whatever you have on hand. You could also use lime zest or fresh lemon juice, too. 

This goes well with a main dish of jumbo shrimp or smaller shrimp – totally up to you. Large shrimp does give more surface dipping area! 

Tips and Tricks to Make the Perfect Sauce for Coconut Shrimp

• Adjust the flavors to your liking.

Feel free to play around with the flavors in this dipping sauce for shrimp so it’s exactly how you like it!

If you like a sweeter sauce, use more cream of coconut or shredded coconut. 

If you’re not crazy about too much sweetness, use less cream and fewer shreds — or add more lime juice to balance things out.

And for a spicy kick, no one’s stopping you from adding a pinch of cayenne or a splash of your favorite hot sauce! 

• Experiment with different consistencies too.

You can also choose your preferred consistency! For a thinner sauce, add a bit more pineapple juice or even a splash of coconut milk if you have some.

If you like a thicker consistency, reduce the amount of liquid ingredients in favor of some extra sour cream. 

One of the best things about this coconut shrimp sauce is that it’s easily customizable!

• Chill for the best (and most flavorful!) results.

Like all good dips and sauces, dipping sauce for shrimp tastes better after a bit of chilling time in the fridge. 

It gives the ingredients a chance to really meld, which will ultimately give you a much more flavorful sauce.

The extra time also helps it thicken and become even more rich. Don’t skip it!

Prep Ahead

• Crush pineapple if using fresh
• Squeeze lime juice if using fresh

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Serving Suggestions 

Serve this Cheddar’s painkiller-inspired sauce for coconut shrimp with… my crispy coconut shrimp! It would also taste great with this air fryer shrimp recipe.

And, if you’re not a huge fan of shrimp, never fear! 

This dip pairs wonderfully with other seafood, grilled chicken with tequila and lime, or even as a dressing on salads with tropical flavors, like this Hawaiian Tortellini Salad!

Storing Leftover Painkiller Sauce

I typically only make as much sauce as I need, but if you have leftovers, you can store it in an airtight container in the refrigerator for a week. Give it a good stir before using!

While you may be tempted to make a double batch when you have all of the ingredients out, this sauce for coconut shrimp does not freeze well. 

The texture and flavor will change as the sauce thaws, and the whole thing could become watery and bland… it’s just not a good idea.

Dip for Coconut Shrimp FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sauce Recipes

Easy Three Cheese Sauce Recipe (10-Minutes) + Video

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Coconut Shrimp Sauce (Cheddar’s Painkiller Sauce Copycat)

My Coconut Shrimp Sauce is just like Cheddar’s painkiller dip for coconut shrimp!! Save this recipe for the next time a coconut craving hits.

Course Sauce

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 makes 1 cup

Calories 499cal

Author Donna Elick

Equipment

• medium bowl
• plastic wrap

Ingredients

• 1/2 cup cream of coconut
• 1/2 cup sour cream
• 1/4 cup crushed pineapple drained
• 2 tablespoons sweetened shredded coconut
• 2 tablespoons pineapple juice
• 1 tablespoon lime juice
• salt to taste

Instructions

• In a medium-sized bowl, combine the cream of coconut, pineapple juice, crushed pineapple, shredded coconut, sour cream, and lime juice.
• Stir well until all the ingredients are thoroughly mixed.
• Taste the sauce and add salt as needed.
• Cover the bowl with plastic wrap and refrigerate for at least an hour before serving to allow the flavors to blend together.
• Give the sauce a good stir again before serving with your favorite shrimp dish.

Notes

This sauce not only complements shrimp but also pairs well with other seafood, grilled chicken, or even as a dressing for tropical salads.

For a spicier kick, add a pinch of cayenne pepper or a splash of your favorite hot sauce.

The sauce can be prepared a day in advance and kept refrigerated until you’re ready to serve.

If you have leftover sauce, store it in an airtight container in the refrigerator for up to a week.

You can use either canned or fresh crushed pineapple, depending on your preference.

Nutrition

Serving: 1 | Calories: 499cal | Carbohydrates: 65g | Protein: 2g | Fat: 26g | Saturated Fat: 19g | Cholesterol: 34mg | Sodium: 75mg | Sugar: 60g | Fiber: 3g | Calcium: 67mg | Iron: 0.3mg

Originally published April 2024, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Coconut Shrimp Sauce (Cheddar’s Painkiller Sauce Copycat) appeared first on The Slow Roasted Italian.

Making a mouthwatering Italian dinner that your family will love doesn’t get much simpler than with my homemade pasta sauce recipe!!!

This great recipe is perfect for busy weeknights and my go-to recipe. The simple ingredients are so much better than store-bought pasta sauce, and home cooks will agree.

Forget about the jarred sauce, and make this easy homemade spaghetti sauce on your own. The steps on the recipe card are easy to follow – and you’ll have creamy sauce in no time at all! 

Simple Pasta Sauce

Tangy, smooth, and bursting with heavenly, aromatic Mediterranean flavors, this quick and simple marinara sauce has a boatload of uses! 

Of course, it’s fabulous over pasta like spaghetti – this is kind of a given. But, I also use it in Italian casseroles, like Chicken Parmesan Pasta. 

Traditionally, marinara is intended to be used as a dipping sauce. It’s a fabulous fit with my recipes for Air Fryer Garlic Knots, Air Fryer Arancini, and Italian Garden Breadsticks!

This sauce is absolutely made for our Baked Italian Meatballs — simmer them together for 20 minutes and you’ve got a classic Italian dinner the whole family will rave about.

And if you love this easy pasta sauce, you’ll love the same variation in my Easy Bolognese Pasta Bake!

Ingredient Notes and Substitutions

• Fire Roasted Tomatoes With Garlic– There are all kinds of jarred and canned options to choose from, so any brand will do. 
  
  To cut back on the sodium, start with a low sodium sauce, then add salt to taste just before serving. I prefer using canned tomatoes or whole tomatoes, but that’s because it’s a personal preference because it’s such a time savor.
  
  When making your own sauce, you can use either. Just know that fresh vs canned does change the consistency of the sauce and you might have to add more seasonings, etc. 
  
• Italian Seasoning – If you have dried oregano, basil, rosemary, and thyme, you can make homemade Italian seasoning instead of using a premade blend.
  
  If you do make it yourself, don’t hesitate to use the Italian seasonings you like best.
  
• Red Pepper Flakes – If you don’t like spicy marinara, you can leave this out — but I recommend using at least a pinch! 
  
  Substitutes include cayenne pepper and paprika, though they are not as spicy as crushed red pepper flakes.

You can also keep this easy pasta sauce simple and use salt and black pepper for taste. I like to add a little heat, but it’s not a requirement. (and it’s not a good idea to make it spicy if you’re the only one that likes spice!)

Fresh minced garlic is also super yummy in this easy homemade pasta sauce. 

For another sauce that’s just as quick and versatile, our Easy Pesto Pasta uses garlicky pesto & spaghetti noodles to create a simple bowl of pasta that’s fresh & tasty!

Tips for Amazing Pasta Sauce

1. Leave it a bit chunky.

Don’t puree it completely! Marinara is best with a bit of texture and body to it. 

So give it a few pulses, check the consistency, and don’t be afraid to leave some tomato chunks in there.

2. Adjust the spiciness.

Increase the red pepper flakes to 1 teaspoon for more heat. If that’s still not spicy enough, add a small pinch of cayenne pepper. 

3. Use fresh aromatics.

You can use fresh onions, garlic, and herbs if you happen to have them on hand. 

This homemade pasta sauce recipe intentionally uses shortcuts, because I wanted a quick and simple pasta sauce. 

But, if you have time and desire, feel free to add some home cooked touches to your marinara sauce!

Storing, Freezing, and Reheating

Leftovers of the homemade pasta sauce recipe need to be refrigerated and used up within 4 days. 

Be sure to store it in an airtight container, such as a mason jar, to maximize its shelf life

For longer storage, your marinara can be frozen for up to 3 months without losing flavor.

Don’t reheat the sauce too many times, because it loses flavor each time it’s reheated. Instead, only heat up as much as you need and store the rest in the fridge. 

Heating, cooling, and reheating is just an open invitation for bacteria to grow.

Marinara Sauce FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Simple Italian Sauces

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Quick Homemade Simple Pasta Sauce Recipe (5 Minutes)

A simple pasta sauce with fresh, robust flavors is much better than store bought. This recipe for easy marinara sauce takes just 5 minutes!

Course Pantry Staple, Sauce

Cuisine Italian

Method Blender

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 4 makes 24 ounces

Calories 69cal

Author Donna Elick

Equipment

• can opener
• measuring spoons
• blender OR
• immersion blender

Ingredients

• 14.5 ounces fire roasted tomatoes with garlic
• 15 ounces tomato sauce
• 1 tablespoon Italian seasoning
• 1 tablespoon granulated sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 pinch crushed red pepper flakes for spicier sauce, use more, up to 1 teaspoon

Instructions

• Add all ingredients to a blender. Pulse on High power until pureed.
• Pour into a medium saucepan over medium-high heat. Cook until warmed through, about 3 minutes.
• Serve and enjoy.

Nutrition

Serving: 1cup | Calories: 69cal | Carbohydrates: 15g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 1245mg | Sugar: 9g | Fiber: 3g | Calcium: 70mg | Iron: 2mg

Originally published January 2013. Last updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Quick Homemade Simple Pasta Sauce Recipe (5 Minutes) appeared first on The Slow Roasted Italian.