2tablespoonschili powdermild or hot Mexican--I used 1 T. of each
8-ozstrained tomatoes
1 1/4cupswater
1/2teaspooncumin
1/2teaspoonsea salt
cayenne pepperif desired, to taste
Instructions
Heat 2T of oil in a medium saucepan on med heat.
Add onions and garlic and saute until onions are translucent.
Add flour, chili powder, cayenne (if using) and remaining oil, stirring constantly. Cook for a few more minutes to blend flavors.
Add tomatoes, cumin, and salt. While stirring, add water a little at a time, making sure to stir and blend to desired consistency. If the sauce seems too runny, stop adding water. If it seems too thick, add more.
Simmer on low heat for 10 minutes. Season with additional salt if necessary.