Combine the flour and spices in a small bowl and mix together. Set aside.
In a medium-size saucepan set over medium-low heat, preheat the oil until a pinch of flour sizzles when dropped in the oil. Add the flour and spice mixture and whisk until fully combined with the oil. Cook for one minute until the mixture is fragrant.
Add the tomato paste, whisking to combine with the flour mixture. The mixture will become very thick.
While whisking constantly, slowly add the vegetable broth until fully incorporated. Bring the mixture to a simmer and cook for about 5 minutes, whisking frequently, until the mixture has thickened.
Remove from the heat and stir in the apple cider vinegar. Start with 2 teaspoons and add more to taste.
Let the sauce cool before storing. Transfer to a glass container and keep in the refrigerator for up to 5 days.
Gather the ingredients ahead of time. This sauce comes together very quickly, so I recommend having the ingredients ready to go before starting.
Spice level has been adjusted and retested.
Adjust the spice level according to your personal preference. For mild spice, start with ½ tablespoon chili powder and increase as needed. For more intense spice, add as much as 3 tablespoons chili powder.
Amount of cumin, garlic powder, and oregano can also be adjusted based on personal taste.