Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon olive oil
  • 1 small yellow onion (diced)
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 tablespoon all purpose flour
  • 15 ounces tomato sauce
  • 1 cup chicken stock
  • 2 cloves garlic (minced)

Instruction

  • Heat the olive oil in a medium sauce pan over medium heat. Add in the onions and season with salt. Sauté until translucent, about 5 minutes.
  • Wisk in the cumin and chili powder and toast for 30 seconds.
  • Whisk in the all purpose flour.
  • Slowly whisk in the chicken stock, adding just a little at a time. Stir in the tomato sauce. Stir in the minced garlic.
  • Bring to a simmer and cook for 5 minutes. (I like to use a screen while it simmers.) Either leave it as is, or transfer to a blender to puree.
  • Use immediately, store in an airtight container in the refrigeator for up to 1 week, or freeze in an airtight container for up to three months.