Tool

• Medium pot

• Whisk

Ingredients

• 3 tablespoons chili powder

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• ¼ teaspoon cinnamon

• ¼ teaspoon dried oregano

• 3 tablespoons olive oil

• 3 tablespoons all‑purpose flour

• 2 cups chicken or vegetable stock

• 8 ounces tomato sauce

• 2 teaspoons apple cider vinegar

• Salt and pepper to taste

Direction

Mix Spices

• In a small bowl, combine chili powder, garlic powder, cumin, cinnamon, and oregano.

Make the Roux

• Heat olive oil in a medium pot over medium heat.

• When shimmering, whisk in flour.

• Add the spice mix and whisk 1 full minute to toast spices and remove raw flour taste.

Build the Sauce

• Whisk in tomato sauce — mixture will be thick.

• Slowly pour in stock while whisking constantly until smooth.

• Bring to a simmer and cook 5–7 minutes, stirring occasionally, until slightly thickened.

Finish

• Remove from heat.

• Stir in apple cider vinegar.

• Season with salt and pepper to taste.

Notes

• Toasting the roux + spices for a full minute deepens flavor.

• Add stock slowly to prevent lumps.

• Makes 3 cups of sauce.

• For richer flavor: add a pinch of cocoa powder or smoked paprika.

• For spicier sauce: add cayenne or chipotle powder.

Nutrition

(full batch)

Calories: 207kcal • Carbs: 17g • Protein: 3g • Fat: 16g
Saturated Fat: 2g • Sodium: 1156mg • Potassium: 430mg
Fiber: 4g • Sugar: 5g
Vitamin A: 3033IU • Vitamin C: 5mg • Calcium: 42mg • Iron: 3mg