Directions
- 1Combine the dry seasonings (chili powder, ground cumin, garlic powder, oregano, cinnamon) with three tablespoons of all-purpose flour.
- 2Heat three tablespoons of grapeseed oil in a pot until good and hot.
- 3Drop the dry seasoning and flour mixture into the hot oil.
- 4Whisk to incorporate the dry mixture with the oil and cook for approximately one minute on low heat until fragrant.
- 5Add two to three tablespoons of tomato paste to the mixture.
- 6Whisk the tomato paste into the seasonings until fully incorporated.
- 7Gradually add two cups of vegetable broth, about a cup at a time, whisking continuously to prevent lumps.
- 8Once all the broth is fully incorporated, let the sauce simmer on low heat for approximately five minutes.
- 9Remove the sauce from heat.
- 10Add two to three tablespoons of apple cider vinegar, tasting and adjusting as desired.
- 11Serve immediately or transfer to an airtight container like a mason jar for storage in the fridge for up to a week.
Ingredients
- 3 tbsp all-purpose flour
- 2 tbsp chili powder
- 1.5 tsp ground cumin
- 0.75 tsp garlic powder
- 1 tsp oregano
- 0.25 tsp cinnamon
- 3 tbsp grape seed oil
- 3 tbsp tomato paste
- 2 cups vegetable broth
- 3 tbsp apple cider vinegar
Equipment
potwhiskairtight containermason jar
Tips
- Cook the dry seasoning and oil mixture for approximately one minute on low heat until fragrant.
- Add vegetable broth gradually, incorporating it fully to avoid lumps.
- Taste the sauce after adding apple cider vinegar and adjust to your preference.
- Store the sauce in an airtight container like a mason jar in the fridge for up to a week.
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