Low Sodium Red Chili Sauce - cooking recipe

Ingredients

1 (28 ounce) can low-sodium tomato puree
16 fluid ounces low sodium vegetable broth
1/4 cup chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
crushed red pepper flakes, to taste

Preparation

In a suitable sized saucepan, whisk together all the ingredients until thoroughly blended and smooth.
Taste, and adjust seasonings to taste.
Cook over low heat, stirring frequently, for 25 minutes or until desired consistency is reached.
Refrigerate unused portion in airtight covered containers.