Ingredients
| 2 Cup |
water |
| 2 |
6-ounce cans no-salt-added tomato paste |
| 1/2 Cup |
no-salt-added catsup |
| 1/4 Cup |
brown sugar, packed |
| 1 Tablespoon |
dried minced onion |
| 2 Tablespoon |
chili powder |
| 2 Tablespoon |
lemon juice |
| 2 Tablespoon |
cider vinegar |
| 2 Tablespoon |
canola oil |
| 1 Teaspoon |
dried parsley |
| 1 Teaspoon |
dry mustard |
| 1 Teaspoon |
paprika |
| 1/8 Teaspoon |
dried minced cloves |
| 1/8 Teaspoon |
black pepper |
Instructions
In a large pan, whisk together all ingredients and bring to a boil over high heat. Reduce heat and simmer 20 minutes on low, uncovered and whisking occasionally. Refrigerate in jar with lid for up to one month or freeze for longer storage.
