Baja Sauce

Crazy good Baja sauce as a base …Def it’s a keeper.

An amazingly delicious sauce that really beats jarred options.

I’ve made this a few times now for various cooking projects. Last time I paired it with shredded smoked chicken. It makes killer tacos. I’ve been substituting yogurt for the mayonnaise and giving the veggies a roast on the grill to amp the flavor. Regardless of the accuracy to the OG Taco Bell sauce, this stuff is good.

Half sour cream for mayo and up the garlic . Very good!!

Sooo happy with this sauce I discovered on fish taco carry out from Lawndale CA. This recipe is JUST as GOOD or better than that one! Loved it on will be making more of it when fish tacos at HOME!

I used two cloves of fresh garlic instead of the powder. I just left all of the puree in the mini processor and added half mayo and half sour cream (both lite). Left it overnight for Taco Tuesday. It was great! Not sure how close it is to the Taco Bell version, but it’s delicious!

As with others the mayo was heavy. Now, I use half mayo, half sour cream. I use all of the pepper mixture, not 4 tsp. It’s perfect! I’ve made it 5-6 times since I found it. It tastes just like Taco Bell Baja Sauce. I also use it in place of tarter sauce/remoulade for fish. I have folded in room temp cream cheese to thicken it and served it as a dip for nacho chips. It’s simple, uses regular household ingredients, has tons of flavor and is versatile.

Was great! We had a green pepper and red onion on hand, and used that. I processed all but the mayo, then mixed together. I also put more of the processor mix in so the mayo flavor wasn’t as stong. 2 jars, gone in 2 days.

This is extremely easy to make. I love using this instead of mayo on sandwiches.

I added a little more of the puree and also some salsa because my peppers were not spicy.

Very Good, but only for about 1-3 days. After that it liquified.

This is a HUGE hit with my family and large groups for mexican meals in general!

Great sauce for blackened fish tacos with a little shredded cabbage and avocado! I’ve made many times and many variations, but in the end I settle on roasted red pepper instead of raw, and half light mayo/half light sour cream. I don’t always use the jalapeno either and will spice up with ground red pepper or cayenne. I always make it the night before so that it can get all delicious by the time we use it.

Totally awesome sauce. I will be making this again many times. Great on my fish tacos. I used 1/2 mayo and half sour cream like another reviewer mentioned. I also added all of the puree and it was perfect. Nice and spicy! Even tasted great when I tasted it right away and then we ate it on the tacos after only one hour in the fridge.

A very nice sauce to compliment many of my Spanish inspired dishes definitely a keeper. I like a little bite to my sauce, and a few more jalapenos did just that. great recipe.

I felt that it gave you a nice base to start with but i had to add more of the ingredients to make it even close to the taste.

VERY YUMMY! Addictive!

So good!!!!

Pretty close to Taco Bell’s Baja Sauce. VERY simple. I would make this again but I think I might try this with half sour cream next time and increase the garlic powder and cumin. Heat-wise, it’s perfect.

This has become a family/friend favorite. We add more jalepeno and sometimes some cayenne pepper to spice it up a bit. I also use LITE mayo to cut back on calories.

Great Sauce – 2nd time I made it, I used 1/2 cup Lite Mayo 1/4 Non fat yougurt and 1/4 non fat sour cream – same great flavor a lot less fat – Thanks for the recipe – Love it!