Easy, fast and far superior to canned sauce.
Total time: 20 minutes. Yields 1 ½ cups.
- 3 tbsps. Fresh Harvest extra-virgin olive oil (option: half with our Smoked Chaabani olive oil)
- 2 tablespoons all-purpose or gluten-free flour
- 4 tablespoons chili powder (not cayenne)
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups organic chicken or vegetable stock
Whisk seasonings (except flour) together in small bowl and set aside.
Heat oil in a small saucepan over medium-high heat until shimmering (2-3 minutes). Whisk flour into oil over the heat for another minute, then stir in the remaining seasonings (chili powder through oregano). Whisk until well combined.
Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes or until slightly thickened.
Use immediately or refrigerate in an air-tight, glass container for up to 3 days.