Salsa rápida estilo chile relleno

Ingredientes

• 1 tbsp vegetable oil
• 1–2 tsp chili powder (adjust according to heat)
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp oregano
• 240 ml broth/stock (vegetable or chicken/beef)
• 2 tbsp tomato paste / purée
• 2 tsp cornflour
• squeeze of lemon juice (optional)

Preparación

1. 1

   Put the oil, spices, salt and oregano in a pan. Lightly fry for a minute, stirring all the time, until the spices are fragrant. Take care not to overheat and burn them.

2. 2

   Add the broth and tomato paste. Stir well. Bring to a simmer.

3. 3

   Add 2 teaspoons of cold water to the cornflour/cornstarch, to make a"slurry". Add this to the sauce, stirring well to avoid any lumps. Continue to cook, stirring all the time until the sauce starts to thicken.

4. 4

   Gently simmer over a low heat, stirring all the time. Make sure you scrape the bottom and corners of the pan well as you stir, because the sauce will thicken faster in the hotter parts of the pan.

5. 5

   When the sauce is ready, it will be shiny and coat the back of a spoon. You can stir in a squeeze of lemon juice or a dash of vinegar/pickle juice if you like, to enhance the flavours.

6. 6

   Use immediately or pour your chili relleno sauce into a jar to store. I use a jam funnel to avoid splashes and spills. Once the sauce has cooled, you can keep it in the fridge.