2tspapple cider vinegar (or distilled white vinegar)
1 1/2tbspchili powder
1tsp.garlic powder
1tsp.onion powder
1tsp.dried oregano
1/2tsp.ground cumin
1/2tsp.salt
1/4tsp.cayenne pepper
Instructions
Use a large saucepan on medium heat and add oil and flour. Whisk together to form a roux and cook for 2 minutes.
Add the tomato paste and whisk together with the roux. Cook for 1 to 2 minutes.
Slowly add the chicken broth while whisking to prevent lumping then add the tomato sauce and spices. Whisk everything together and bring to a boil for several minutes to allow the spice flavors to blend well. Taste and adjust seasonings if desired.
Use the sauce right away or store in jars refrigerated or in the freezer.
Notes
A gluten free flour can be substituted for the wheat flour.
Chicken broth or vegetable broth can be used. I'd try making this with beef broth for beef enchiladas.
For a less spicy sauce, omit the cayenne pepper. For a spicier sauce, add cayenne pepper in 1/4 teaspoon increments until the right amount of heat is present.
Store unused sauce in a jar...refrigerated for up to 1 week or in the freezer for up to 6 months.
Nutrition information is for approximately 1/4 cup sauce.
This recipe makes approximately 3 1/2 cups of sauce
You can thin the sauce with more broth if desired.