1-First, measure the dry ingredients into a bowl: 3 tablespoons flour, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ¼ teaspoon oregano, ¼ teaspoon salt, and an optional pinch of cinnamon. Have 2 tablespoons tomato paste and 2 cups vegetable broth at the ready. Heat 3 tablespoons olive oil in a medium pot over medium heat until a sprinkle of the flour mixture sizzles when added.

2-Next, add the flour and spice mixture to the hot oil, whisking constantly for about 1 minute until it’s fragrant and slightly darkened. Then, whisk in the 2 tablespoons tomato paste, followed by slowly pouring in the 2 cups vegetable broth while continuing to whisk to avoid any lumps. Raise the heat to medium-high to bring it to a simmer, then reduce to a gentle simmer and cook for 5 to 7 minutes, whisking often, until the sauce thickens.

3-Finally, remove from heat and whisk in 1 teaspoon apple cider vinegar, then season with freshly ground black pepper and more salt if needed. For an extra tip, explore more recipes on our blog to pair this sauce with your favorite dishes. Use the sauce right away or store it for later, making it a versatile choice for quick meals. Remember, pre-mixing those dry ingredients saves time and keeps the process flowing smoothly.