Combine all of the ingredients in a blender or food processor.
Pulse the blender or food processor for about a minute, or until the sauce is smooth and homogenous.
Serve and enjoy!
Notes
I like to use a can of diced tomatoes instead of freshly diced tomatoes because I do not have to worry about adding any additional liquid to the sauce. Using canned tomatoes also helps cut down on your prep time.
This sauce can be stored in an airtight mason jar or rubbermaid container for up to two weeks in the fridge.
If you do not have smoked paprika you can use regular paprika. The smokey undertone helps amplify the natural flavor of all the spices.
You can serve this sauce straight from the blender/ food processor or heat it in the microwave. When heating your sauce, start with 40 seconds and then stir. Continue heating the sauce for 30 seconds at a time until the sauce is heated all the way through.
For a hotter sauce, you can exchange the chili powder for chipotle chili powder.
For a sweeter sauce, you can use dark brown sugar instead of light brown sugar.