Homemade Baja Sauce (Taco Bell Copycat)

Serves 1
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Directions

  1. 1Finely mince the red bell pepper.
  2. 2Finely mince the red bell pepper.
  3. 3Finely mince the red bell pepper.
  4. 4Finely mince the pickled jalapeños.
  5. 5Finely mince the pickled jalapeños.
  6. 6Finely mince the pickled jalapeños.
  7. 7Mix the onion powder, garlic powder, paprika, cumin, chili powder, and salt together in a small bowl.
  8. 8Mix the onion powder, garlic powder, paprika, cumin, chili powder, and salt together in a small bowl.
  9. 9Mix the onion powder, garlic powder, paprika, cumin, chili powder, and salt together in a small bowl.
  10. 10Combine the mayonnaise, minced peppers, minced jalapenos, jalapeno brine, and seasoning blend in a medium bowl.
  11. 11Combine the mayonnaise, minced peppers, minced jalapenos, jalapeno brine, and seasoning blend in a medium bowl.
  12. 12Combine the mayonnaise, minced peppers, minced jalapenos, jalapeno brine, and seasoning blend in a medium bowl.
  13. 13Stir everything together until smooth.
  14. 14Stir everything together until smooth.
  15. 15Stir everything together until smooth.
  16. 16Transfer the sauce to an airtight container.
  17. 17Transfer the sauce to an airtight container.
  18. 18Transfer the sauce to an airtight container.
  19. 19Refrigerate the sauce for at least 4 hours, or preferably overnight, to allow the flavors to blend.
  20. 20Refrigerate the sauce for at least 4 hours, or preferably overnight, to allow the flavors to blend.
  21. 21Refrigerate the sauce for at least 4 hours, or preferably overnight, to allow the flavors to blend.

Ingredients

  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 2 tablespoons finely minced red bell pepper (fresh or jarred roasted)
  • 2 tablespoons finely minced red bell pepper (fresh or jarred roasted)
  • 2 tablespoons finely minced red bell pepper (fresh or jarred roasted)
  • 1 tablespoon finely minced pickled jalapeños
  • 1 tablespoon finely minced pickled jalapeños
  • 1 tablespoon finely minced pickled jalapeños
  • 1 tablespoon pickled jalapeño brine
  • 1 tablespoon pickled jalapeño brine
  • 1 tablespoon pickled jalapeño brine
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon paprika
  • 0.25 teaspoon paprika
  • 0.25 teaspoon paprika
  • 0.25 teaspoon cumin
  • 0.25 teaspoon cumin
  • 0.25 teaspoon cumin
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt

Equipment

small bowlmedium bowlairtight container

Tips

  • The brine from the pickled jalapenos is important for adding tanginess.
  • Let the sauce sit in the fridge for at least 4 hours, but preferably overnight, for the flavors to blend properly.