Ingredients
3 tbsp. Olive oil (EVO)
2 tbsp. AP Flour
2 tbsp. Chili Powder
1 tbsp. Smoked Paprika
1/2 tsp. Ground Cumin
1/2 tsp. Garlic Powder
1/4 tsp. Dried Oregano
4 oz. Chicken Bouillon
4 oz. Passata (strained tomatoes)
1 tsp. Kosher Salt, to taste
½ tsp. Ground Black Pepper
Preparation
- Heat the EVO in a pot until medium hot
- Add the flour, chili powder, and paprika – stir in to make a roux
- Add the passata and bouillon in slowly, stirring to thicken slightly
- Add the remainder of the spices – bring to a simmer
- Add a little more flour if mixture too watery
- Let cool and use in your favorite dish
- I put remaining sauce in a freezer bag and freeze, then thaw when required
Note: The measures above make about 12 oz. of sauce – if more is required adjust proportionately, adjust spices to taste