Fire Dipping Sauce - It's Tapas Time

I roasted new potatoes for this small plate. It went really nicely with the lamb as part of the larger Tapas time we had. Stay tuned during the week for the rest of our menu. Don’t be surprised to see a chicken dish pop up!

1-tablespoon flour

1-tablespoon olive oil

1 teaspoon smoked paprika

1/3-cup chicken broth

2 tablespoons sherry vinegar

½ teaspoon red pepper flakes

1 6oz can tomato paste

3-6 dashes Tabasco sauce (optional)

Heat oil in a small saucepan. Add flour, oil, paprika and whisk into a paste. Pour chicken broth in a steady stream and continue whisking until smooth. Add vinegar and red pepper flakes. Simmer for five minutes. Add tomato paste and whisk until smooth. Continue simmering for an additional five minutes. Season with Tabasco sauce for additional heat (if you’re brave).

Serve on the side as a dipping sauce for roasted potatoes, vegetables, or plain grilled meats or poultry.