This copycat Taco Bell diablo sauce delivers all the blistering heat and flavor of the original, and it's so easy to make! Three kinds of peppers and spices come together to create our favorite super hot taco sauce!
If you've read my blog at all, you know that I like spicy food. You probably also know that I love Taco Bell. I also love copycat recipes. Put those together, and you've literally got yourself a recipe for homemade diablo sauce!
This was inspired by my other hot sauce recipe on this site and my love of all things Taco Bell. I figured I'd already made one hot sauce and several other successful Taco Bell copycat recipes. I might as well go all the way.
The ingredient list for this recipe isn't short, but it also isn't complicated. You'll be able to find all the ingredients easily at your local grocery store.
- Tomato paste
- Sun-dried tomato paste
- White vinegar
- Lime, juiced
- Lemon juice
- Cane sugar
- Dried ancho chilis
- Dried jalapenos
- Dried guajillo chili
- Black peppercorns
- Red pepper flakes
- Onion powder
- Minced onion
- Garlic powder
- Chili powder
See the recipe card at the end of the post for quantities and cooking times.
The ingredient list for this recipe might be on the longish side, but the recipe itself is quite short. It's mostly a matter of simply mixing everything together!
Step 1: Combine the Ingredients
In a large saucepan over medium heat, combine the tomato paste, sun-dried tomato paste, water, vinegar, lime juice, and lemon juice. Whisk well, and then stir in the remaining ingredients.
Step 2: Simmer
Bring the mixture to a boil, then reduce the heat and simmer.
Step 3: Puree
Allow the mixture to cool, then transfer it to a blender and puree.
Step 4: Strain
Add water to the mixture and strain it through a cheesecloth or fine-mesh strainer into a mason jar or container of your choice.
Hint: Use a hand juicer to make things easier on yourself when juicing the lime.
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this copycat diablo sauce.
- Lemon and Lime Juice - If you don't want to juice a lemon and lime, you can use bottle juice.
- Tomato Paste - If you can't find sun-dried tomato paste, simply use regular tomato paste.
Want to personalize this copycat Taco Bell diablo sauce recipe? Here are some of my tried and true tips for changing up this recipe.
- Low Sodium - If you're watching your salt intake, simply leave out the added salt.
- White Sugar - If you can't find cane sugar, simply use regular white sugar.
If you love recipes like this, you may also enjoy these smoked jalapenos.
It takes next to nothing to make this delicious hot sauce. You only need a handful of things to make it!
- Wooden spoon
- Mason jar or similar container
You can store this sauce in the refrigerator for up to four weeks.
More Taco Bell Recipes
Do you like Mexican food? Here are some recipes you may also like to try
- Copycat Taco Bell Verde Sauce
- Copycat Taco Bell Cheesy Roll Ups
- Copycat Taco Bell Chicken Chalupa Supreme
Do you have questions about this copycat Taco Bell diablo sauce? Here are some of the most commonly asked questions about this diablo sauce.
This sauce will keep well in the refrigerator for about four weeks.
There's no need to reheat this sauce. Just like regular taco sauce, simply pour it on your tacos straight from the fridge.
It's very, very hot. Diablo is Spanish for "devil", and this sauce lives up to its name. If you can't handle super spicy food, don't eat this.
You can put it on anything you'd normally put taco sauce on. It's great on tacos, burritos, enchiladas, scrambled eggs, and more.
Copycat Taco Bell Diablo Sauce
Ready to get cooking? Remember that you can print this recipe if you would like.
Copycat Taco Bell Diablo Sauce
- cheese cloth or fine mesh strainer
- mason jar or a resealable container
- 1 can (6 oz) tomato paste
- 2 tablespoon sundried tomato paste
- 3 cups water
- ¼ cup white vinegar
- 1 lime juiced
- 1 tablespoon lemon juice
- ½ tablespoon cane sugar
- 2 dried ancho chiles
- 5 dried jalapeños
- 1 dried guajillo chile
- 1 tablespoon black peppercorns
- 1 teaspoon red pepper flakes
- ½ tablespoon cumin
- 2 teaspoon salt
- ½ teaspoon onion powder
- 2 teaspoon dried minced onion
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Get out and measure your ingredients.
- In a large saucepan over medium heat, combine tomato paste, sun-dried tomato paste, water, vinegar, lime juice, and lemon juice.
- Until incorporated.
- Add spices and seasonings.
- Jalapenos and chiles.
- Stir until combined.
- Once boiling, uncover and reduce heat to simmer for 20 minutes.
- Allow mixture to cool, add to a blender. Purée.
- Add ¼ cup water and strain through a cheesecloth or fine mesh strainer into a mason jar for a smooth sauce, just like the original.
- Allow to sit until drains through strainer or cheesecloth OR use spatula to press and assist the mixture through the holes.
- Store in the fridge for up to 4 weeks.
- Enjoy every bite.