In a medium saucepan whisk in water to tomato paste and bring to a boil on medium heat. Add remaining spices (except flour) and continue boiling, stirring to prevent the sauce from boiling over, until peppers are soft, about 5-8 minutes.
Whisk in flour until fully dissolved. Some lumps may remain. Cook for 2-4 minutes, until sauce thickens, coating the back of a wooden spoon. Remove from heat.
Pour into the cup of a blender and puree until sauce is completely smooth.
Store in an airtight container, in the refrigerator for 2 weeks or in the freezer for up to 3 months.
*use vegetable bouillon if you want to make this a fully vegetarian sauce.