Ingredients
Directions
In a medium bowl, mix together the arrowroot powder, chili powder, oregano, ground cumin, onion powder, onion powder, garlic powder, and cayenne pepper, if using.
Whisk in ¼ cup of the vegetable broth until the arrowroot powder is dissolved.
Transfer the mixture to a medium stovetop pot, heat on medium, and slowly stir in the remaining vegetable broth and the tomato sauce.
Bring to a simmer for 3–4 minutes until the sauce thickens.
Taste and adjust spices as desired (more cayenne for heat, more tomato sauce for more umami, or more of other spices and seasonings that you love).
Chef's Notes
Substitutions
Use your own homemade organic tomato sauce in place of canned tomatoes (even better!).
Oregano
If you have Mexican oregano or are able to find it, then use it for the oregano as it does have a unique flavor and is more traditionally used in Mexican dishes. However, if you don’t have or cannot find Mexican oregano, then using Mediterranean oregano will work fine as a substitute.
Storage
Store the sauce in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Ingredients
Directions
In a medium bowl, mix together the arrowroot powder, chili powder, oregano, ground cumin, onion powder, onion powder, garlic powder, and cayenne pepper, if using.
Whisk in ¼ cup of the vegetable broth until the arrowroot powder is dissolved.
Transfer the mixture to a medium stovetop pot, heat on medium, and slowly stir in the remaining vegetable broth and the tomato sauce.
Bring to a simmer for 3–4 minutes until the sauce thickens.
Taste and adjust spices as desired (more cayenne for heat, more tomato sauce for more umami, or more of other spices and seasonings that you love).