Instructions: In large skillet, heat oil over medium-high heat. Saute onion and garlic until tender. Stir in flour and cumin. Cook 2 to 3 minutes or until bubbly and beginning to brown. Reduce heat to medium and slowly pour in chicken broth, stirring constantly. Stir in remaining ingredients. Bring mixture nearly to a boil, reduce heat and simmer 20 to 25 minutes or until thick. You may puree sauce in a blender. Keeps for 1 week.

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