Ingredients
Scale
- 1medium onion, sliced into thin rings
- 5 cloves garlic, minced
- 1/4 cup honey (like this)
- 2 TBS unsulfured molasses (like this)
- 1/3 cup apple cider vinegar (I use this one)
- 6 oz. of tomato paste
- 1/4 cup filtered water
- 2 tsp dijon mustard
- 1/2 tsp cumin powder (like this)
- 1/2 – 1 tsp chili powder (like THIS)
- 3/4 tsp celtic sea salt (I use THIS one)
- several grinds of fresh black pepper
- 2 TBS ghee (like this) or butter for sauteing
Instructions
- Melt the 2 TBS of ghee or butter in skillet and add sliced onions. Gently saute on low to medium heat to caramelize (about 20 – 25 minutes ) pushing around once in a while to prevent sticking. If it starts to stick, add a TBS of water to pan
- Once onions are nice and brown, add garlic and saute for 2-3 minutes more. Add cumin and gently saute for about a minute to bring out the flavor. Remove from heat.
- Meanwhile, combine all of the rest of the ingredients in a bowl and mix until well combined. Add onion/garlic/cumin mixture
- Use an immersion blender or regular blender to puree until completely smooth
- Reduce mixture in small pan on low heat for 10-12 minutes, or until reaches desired thickness
- Store in fridge in glass jar
- Enjoy!!!