Zest and juice of ½ lemon

¼ cup honey

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground paprika

½ teaspoon freshly ground black pepper

½ teaspoon ground cayenne pepper (or less if you don’t want it super spicy)

½ teaspoon red pepper flakes

1 heaping teaspoon tomato paste

¾ cup pineapple juice

In a medium saucepan over medium heat, stir together the apple cider vinegar, white vinegar, lemon zest and juice, honey, garlic powder, onion powder, paprika, black pepper, cayenne pepper, red pepper flakes, tomato paste, and pineapple juice until smooth.

Bring to a simmer.

Reduce the heat to low and cook, stirring occasionally, for at least 30 minutes, but closer to 1 hour if you have time.

Remove from the heat, cool, and store in a mason jar or other container with a tightly fitting lid.