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Homemade Taco Bell Breakfast Salsa - A perfectly made salsa spread on my kitchen table.
Antonio Morelli

Taco Bell Breakfast Salsa Recipe

A smooth, mild, and tangy copycat of Taco Bell’s famous breakfast salsa, made at home with simple pantry ingredients. Perfect for burritos, eggs, and morning tacos.
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast, Condiments, Dips, sauces
Cuisine: American Fast-Food Copycat, Mexican-Inspired, Restaurant Copycat
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (240 ml) plain tomato sauce
  • ½ cup (120 ml) water
  • 2 tablespoons white vinegar
  • 1 teaspoon blended jalapeño (from a small piece)
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ¾ teaspoon salt (adjust to taste)
  • ¼ teaspoon sugar
  • ⅛ teaspoon xanthan gum (optional)
  • ½ teaspoon cornstarch + 1 tablespoon water (optional substitute)

Equipment

  • Saucepan
  • Blender or immersion blender
  • Measuring cups/spoons
  • Spoon or spatula
  • Airtight jar for storage

Method
 

  1. Add tomato sauce, water, and vinegar to a saucepan and mix well.
  2. Heat gently on low flame, stirring often.
  3. Add all spices and sugar slowly, mixing after each addition.
  4. Blend jalapeño with water and add a small amount for mild heat.
  5. Simmer for 10–15 minutes until smooth and well combined.
  6. Refrigerate and cool salsa completely for at least 1 hour before serving.

Notes

  • Flavor improves after resting—overnight is even better
  • Keep the heat mild for authentic Taco Bell taste
  • Always taste and adjust salt after chilling
  • Best stored in the fridge for up to 7–10 days
  • Stir before use to maintain a smooth texture