About around 1995, Taco Bell introduced their newest hot sauce at the time called Wild Sauce. A spicy, tangy mix which was beyond most Americans palettes at the time. When originally introduced, the only way to get wild sauce was to order Wild Tacos, where the sauce was added. In the spirit of beer drinking Americans, they were sold in either 6-packs or 12-packs. After its initial limited time offer run, it disappeared only to reappear in packet form for a short duration several years later. Eventually Taco Bell decided to discontinue the Wild Sauce in favor of their new Fire Sauce. The problem is there's a huge cult following online for Wild, and I think if they were to bring it back, it would be hugely popular with America's new love for hot foods due to the infusion of Latin culture within the last twenty years. Till that happens, we do have this alternative home-made Wild sauce recipe that was passed on to me and I made a few tweaks to. I've also found other uses other than simply a "hard sauce" such as using it as an enchilada sauce. Short of building a time-machine, it doesn't appear Taco Bell will ever be bringing back our favorite hot sauce.
1 six ounce can tomato paste
3 cups water
1 teaspoon sugar
3 tablespoons vinegar
3 tablespoons of minced pickled jalapeño slices and their juice
1 tablespoon of chili powder
1 tablespoon of dried onion flakes
2 teaspoons of Tabasco brand sauce
2 teaspoons salt
2 teaspoons cornstarch
½ teaspoon of garlic powder
1 teaspoon cayenne pepper
finely diced fresh cilantro (optional)
1 teaspoon lemon juice
Take jalapeños and blend in food processor to mince.
In a small saucepan, add jalapeños, water, tomato paste and all ingredients minus the cilantro.
Whisk, and stir as you bring mixture to a boil.
Simmer for one minute, stirring periodically, remove from heat and allow to cool for about 5 minutes.
Add cilantro, stir. Transfer to locking lid plastic bowl, seal and place in refrigerator until chilled.