Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 tablespoon all-purpose flour (7.5 g)
  • 2 tablespoons chili powder (15 g)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • 1/2 teaspoon ground cumin (2.5 g)
  • 1/4 teaspoon dried oregano (1.25 g)
  • 1/4 teaspoon cayenne pepper (1.25 g)
  • 2 cups low-sodium chicken broth (475 ml)
  • 1 (8 ounce) can tomato sauce (225 g)
  • 1 tablespoon apple cider vinegar (15 ml)
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions:

  1. Heat the oil in a saucepan over medium heat. Add the chili powder, garlic powder, onion powder, cumin, oregano, and cayenne pepper (if using). Cook, stirring constantly, for about 1 minute until fragrant.
  2. Stir in the flour and cook, stirring constantly, for 1 minute to form a roux.
  3. Gradually whisk in the chicken broth until smooth, making sure to scrape the bottom of the pan. Then, stir in the tomato sauce and apple cider vinegar.
  4. Bring the sauce to a simmer, then reduce the heat to low and cook for 20-25 minutes, or until thickened to your desired consistency, stirring occasionally.
  5. Remove from heat and season with salt and pepper to taste.
  6. For a smoother sauce, use an immersion blender to blend the sauce directly in the pot.