Makes: 6 servings
INGREDIENTS:
1/4 cup Low FODMAP Garlic-Infused Oil
1/4 cup all-purpose flour
½ to 2 teaspoons chili powder
2 cups Low FODMAP Chicken Stock (we’ll send this to you)
1, 14.5-ounce (415 g) can diced tomatoes
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
PREPARATION:
For the Sauce:
- Heat the oil in a medium sized pot over medium heat until hot
- Whisk in flour and cook, stirring often, for a minute or two to lightly cook the roux
- Whisk in chili powder and cook for 15 to 30 seconds
- Slowly whisk in stock or broth, then tomatoes, cumin, oregano and salt until combined.
- Bring to a simmer over medium heat and cook, stirring often, for about 10 minutes.
- Set aside.
This makes about 3 cups of sauce. It will keep, refrigerated, in a covered container for up to a week.