Warm the oil: Set a medium saucepan over medium heat. Add 1–2 tablespoons of olive or avocado oil and let it heat until shimmering.

Sauté the aromatics: Add 1 small chopped onion and a pinch of salt. Cook 4–6 minutes, stirring often, until soft and lightly translucent. Add 2–3 minced garlic cloves and cook 30–45 seconds until fragrant.

Toast the spices: Sprinkle in 2–3 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, and 1/2 teaspoon coriander. Stir constantly for 30 seconds to bloom the spices. This step builds deep flavor.

Stir in tomato paste: Add a 6-ounce can of tomato paste and cook for 1 minute, stirring to combine with the spices and aromatics.

Add the broth: Whisk in 2 to 2 1/2 cups low-sodium broth a little at a time to avoid lumps. Start with 2 cups; you can thin later if needed.

Simmer: Bring to a gentle simmer. Reduce heat to low and cook 8–12 minutes, stirring occasionally, until the sauce thickens to a pourable-but-rich consistency.

Balance and season: Add 1–2 teaspoons apple cider vinegar, 1/2–1 teaspoon salt, and a few grinds of black pepper. Taste and adjust. If the sauce tastes too sharp, stir in a small pinch (1/4–1/2 teaspoon) of keto-friendly sweetener.

Optional finishing touch: For a silky, restaurant-style texture, whisk in 1 tablespoon butter off the heat.

Blend (optional): For an ultra-smooth sauce, use an immersion blender directly in the pot until velvety. This is optional but makes a beautiful finish.

Use or store: Let cool slightly before using in recipes, or transfer to jars for later.