Ingredients

The following ingredients have 8 Servings
  • 1 Tbsp Vegetable Oil
  • 1/4 cup Onion, finely chopped
  • 1 1/2 Tbsp Chili Powder ((NOT cayenne; if you don't want any spice at all, substitute smoked paprika))
  • 1 1/2 tsp Ground Cumin
  • 1 tsp Dried Ground Coriander
  • 1 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes ((opt, adjust to your spice preference))
  • 2 6 oz cans Tomato Paste
  • 4 cups Stock, any low-sodium ((or use water))

Instruction

  • In a medium saucepan, heat the vegetable oil over medium-high heat. When oil begins to shimmer, add onion and saute until onion softens, about 2 minutes. Add the chili powder, cumin, coriander, oregano, and red pepper flakes. Saute until the onions are evenly coated and the spices are fragrant.
  • Add tomato paste and stir to break up. Add stock and whisk to combine. Reduce heat to maintain a low simmer. Let the mixture simmer until it thickens and reduces to about 3 1/2 cups, about 10 minutes. Add salt to taste.
  • Use immediately, store in the refrigerator for a week or freeze for up to six months.