Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground chipotle peppers
- 1 cup vegetable stock
- 2 tablespoons tomato paste
- 2 tablespoons lime juice
- Salt and pepper to taste
- Fresh cilantro optional, chopped
Instructions
- In a pot, heat a drizzle of oil over medium heat until it sizzles but has yet to reach its smoking point.
- Add the flour, coriander, cumin, paprika, and ground chipotles. Whisk vigorously for 1-2 minutes, until fragrant and slightly deepened in color, being careful not to let it burn.
- Gradually whisk in the stock, stirring constantly to avoid lumps. Add the tomato paste, salt, and pepper and continue to whisk. Bring the sauce to a gentle simmer, whisking frequently, until it thickens and coats the back of a spoon, about 5–10 minutes.
- Remove the pan from the heat. Whisk in the fresh lime juice.
- If desired, stir in a handful of chopped fresh cilantro for extra brightness.
- Serve warm.