Ingredients:

  • 2 tablespoons vegetable oil (30ml)
  • 2 tablespoons all-purpose flour (25g)
  • 3 tablespoons chili powder (25g)
  • 1 teaspoon ground cumin (5g)
  • 1/2 teaspoon garlic powder (2.5g)
  • 1/4 teaspoon dried oregano (1.25g)
  • 1/4 teaspoon salt (1.25g)
  • 1/8 teaspoon ground cayenne pepper (optional, for heat - about a pinch!) (0.625g)
  • 2 cups chicken broth (or vegetable broth for vegetarian) (475ml)
  • 1 (8 ounce) can tomato sauce (225g)
  • 1 tablespoon apple cider vinegar (15ml)

Instructions:

  1. Heat oil in saucepan over medium heat. Whisk in flour and cook, stirring constantly, until a light brown roux forms (about 1-2 minutes).
  2. Whisk in chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until fragrant.
  3. Slowly whisk in chicken (or vegetable) broth and tomato sauce until smooth.
  4. Bring to a simmer, then reduce heat to low. Simmer uncovered for 15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
  5. Stir in apple cider vinegar.
  6. Taste the sauce and adjust seasonings as needed. Add more salt, chili powder, or cayenne pepper to your liking.