Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (15 oz) diced tomatoes with juice
  • 2 cups chicken broth or vegetable broth
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a medium saucepan over medium heat.
  2. Add chopped onion; cook until translucent, about 5 minutes.
  3. Stir in minced garlic; cook for an additional minute until fragrant.
  4. Sprinkle in chili powder, cumin, and smoked paprika.
  5. Stir to coat the onions and garlic, cooking for 1-2 minutes.
  6. Pour in diced tomatoes with their juice and add broth, stirring to combine.
  7. Bring the mixture to a simmer; reduce heat to low and cover.
  8. Cook for 10-15 minutes, allowing flavors to meld.
  9. Stir in apple cider vinegar; season with salt and pepper.
  10. Blend the sauce with an immersion blender until smooth, if desired.
  11. Use immediately or store in an airtight container in the refrigerator for up to one week.