1. Prepare ingredients: Have all of the ingredients ready to go before starting to cook.
2. Make the roux: In a small bowl, whisk together the following: flour, chili powder, cumin, salt, pepper, oregano, smoked paprika, and cayenne (if using it). Set bowl aside.
3. Place a medium saucepan (mine is 2-quarts) on medium heat on the stovetop and add the garlic-infused and extra virgin olive oils. Once hot, add the flour mixture and whisk until well combined.
4. Add remaining ingredients and simmer: Add tomato paste and whisk until combined (the paste will clump together with the spices, and that’s okay). Slowly pour in broth or water and apple cider vinegar, whisking constantly until smooth. Allow the sauce to come to a simmer, reduce heat to low, and continue to simmer uncovered for 10-15 minutes, whisking frequently.
5. Taste and serve: Remove sauce from heat. Taste and adjust seasonings and apple cider vinegar as needed.
6. Store. Store in an airtight container in the refrigerator for up to 5-7 days or in the freezer for up to 3 months.

Servings: Makes 2 cups, double recipe if needed, or if wanting to freeze half for later.