Jack In The Box Taco Sauce (Copycat) - cooking recipe

Ingredients

1 cup cold water
1/4 cup chili sauce (not ketchup!)
2 1/2 tablespoons white vinegar
1 tablespoon arrowroot or 1 tablespoon cornstarch
1/2 teaspoon red pepper flakes
1/2 teaspoon Season-All salt
3/8 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon white pepper
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1 pinch ground cloves
1 pinch smoked paprika (or chipotle chile powder)

Preparation

WHISK all ingredients together rigorously in a medium saucepan (1 cup cold water, 1/4 cup chili sauce, 2 1/2 tablespoons white vinegar, 1 tablespoon arrowroot or 1 tablespoon cornstarch, 1/2 teaspoon red pepper flakes, 1/2 teaspoon Season-All salt, 3/8 teaspoon granulated garlic, 1/4 teaspoon granulated onion, 1/4 teaspoon white pepper, 1/4 teaspoon Worcestershire sauce, 1/8 teaspoon ground coriander, 1/8 teaspoon ground cumin, 1 pinch ground cloves, 1 pinch smoked paprika or chipotle chile powder).
BRING mixture to boil over high heat.
WHISK as needed.
BOIL one full minute.
REMOVE from heat and cool (sauce will seem hotter while warm and the spice-heat subsides after cooled).
WHISK sauce occasionally as it cools.
POUR cooled sauce into a sealable container or a squeeze bottle for convenience.
SERVE and enjoy with your favorite tacos, or use as a starter-base for chili.
REFRIGERATE any unused portion for up to 2 weeks.
SHAKE well before serving again.