Enchilada Sauce Mix - cooking recipe

Ingredients

Mix
6 tablespoons powdered pure red chilies, divided
1 tablespoon ground coriander, powdered
1 tablespoon ground cumin
1 tablespoon ground oregano (Mexican is best)
1 tablespoon garlic powder
1 tablespoon onion powder
Sauce
1/4 cup olive oil
1/2 cup flour
4 cups water
1/4 cup cider vinegar

Preparation

To make the mix: Starting and ending with the red chili powder, alternate layers of ingredients in the jar using 1 tablespoon of red chili powder in between the other ingredients.
Be sure to gently tap down each layer with a tamper tool.
To make the sauce: Combine 1/4 olive oil and 1/2 cup flour in a 2 quart saucepan over medium-high heat. Stir to form a paste or roux.
Cook until the mixture begins to brown; add seasoning mix and stir to combine.
Slowly whisk in 4 cups of water, incorporating to make a smooth, gravy like consistency.
Stir in the 1/4 cup cider vinegar and bring to a gently simmer, stirring continuously.
Cook for 10 minutes.
Once the sauce is made if 5 cups is to much, it freezes quite well in 1 or 2 cup containers.