MAKES: 2 cups (480 ml) | PREP TIME: 10 mins | COOK TIME: 40 to 50 mins
Ingredients
½ tablespoon bacon fat or coconut oil
½ medium sweet onion, finely diced
3 cloves garlic, minced
1½ tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon ground cinnamon
¼ teaspoon coarse sea salt
juice of 1 lemon
1 cup (240 ml) low-sodium chicken broth
1 (6-ounce/170-gram) jar or can tomato paste
Process
- In a saucepan, heat the bacon fat over medium heat. Add the onion and garlic and sauté, stirring often, until soft and translucent, about 8 minutes. Add the mustard, balsamic vinegar, apple cider vinegar, paprika, chili powder, cinnamon, and salt and sauté for 30 seconds.
- Add the lemon juice, chicken broth, and tomato paste and whisk together until smooth. Bring to a light boil over medium heat, then reduce to a simmer and slightly cover with a lid. Simmer for 30 to 45 minutes to allow the flavors to meld. Let cool before using or bottling. Store in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months.
