Ingredients
Nutrition per serving (¼ cup)
- Calories
- 60
- Protein
- 2 g
- Carbs
- 5 g
- Fat
- 4 g
- Saturated fat
- 1 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 250 mg
Estimated from USDA data for 1 of 8 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Heat the oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Add the chili powder, cumin, garlic powder and oregano and whisk for 30 seconds until fragrant. Whisk in the tomato paste.
Slowly whisk in the broth until smooth. Simmer, whisking now and then, until slightly thickened, about 8 minutes.
Stir in the vinegar and salt. Use right away or cool and store.
Tips
- Use vegetable broth to make it vegetarian and vegan.
- For a smokier sauce, swap 1 tablespoon of the chili powder for chipotle chili powder.
- Keeps for 1 week in the fridge or 3 months frozen.
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Gear that helps
- Balloon whisk Smooth sauces and lump-free batters.
- Digital kitchen scale Weighing beats cups for reliable baking.
- Dutch oven Heavy enough to brown, simmer and serve.
- Heavy saucepan Even heat, so sauces don’t scorch.
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