Condiments, Mexican
1/4 c oil
3 T chili powder
3 T all-purpose flour
1/2 t ground cumin
1 t cocoa powder
1/2 t salt
1 t oregano
3 c water or broth
8 oz tomato sauce (canned)
1/2 t garlic powder
pinch sugar
1. Mix chili powder, flour and cumin in a small bowl. Mix all the remaining ingredients except the oil in a 4 cup measure and whisk until smooth.
2. Heat oil in a large sauce pan, add the chili powder/flour/cumin mix and stir continuously until the mixtured darkens slightly (and smells good and toasty).
3. Add the liquid ingredients, stirring continuously, to avoid clumping. Once all liquid is added, stir until smooth then bring to a boil. Cook for 15-20 minutes until slightly reduced and thickened.
For additional heat, add 1/2 tsp cayenne, or chipotle.
I mixed the ingredients from one recipe with the technique of another. Other recipes called for just boiling the liquids and then added flour/water to it to thicken - I liked the idea of the chili powder roux for flavor.