I think the reviews all depend on what part of the country you are in. North and Midwestern's may think it's too strong. Cali folks have their own style just as we have TexMex here in Texas.
This sauce is fine as a quick sauce. I did change the order of adding ingredients. I bloomed ALL of the spices in the oil (I used sunflower oil because it is what I had), then added the flour(I did use white wheat flour). You have to be VERY careful not to burn the roux. It is harder to tell the color of the roux because of the spices. If you even get it a little too brown the sauce will taste BAD and it goes from perfect to BAD in a short time.
The infusion of the spices into the oil is what brings out the depth of flavor (and of course the lightly browned flour). Skip this step and you will have flat sauce. Instead of the plain tomato sauce, you may want to try a fire roasted or Rotel canned tomato, throw it in the blender...blend into sauce consistency.
I had to add about 1/2 tsp salt for my taste. After I tasted the recipe, I decided to add 3/4 tsp of sugar to it, too - personal preference.
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I think the reviews all depend on what part of the country you are in. North and Midwestern's...