Ingredients
12 oz. tomato paste
1/2 c. honey
1 c. vinegar
1/2 c. water (or more, for a thinner consistency)
2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
Directions
Combine until smooth in a saucepan.
Bring to a boil, reduce heat and simmer 20 minutes (you’ll need to partially cover because it will spit hot tomato out at even the lowest simmer).
Keep refrigerated. If it thickens too much in the fridge, just add some water (a couple teaspoons at a time) to reach pouring consistency.
Makes 2-1/2 to 3 cups.
I do know some ppl who make it straight from tomatoes, but since we're in the off season for tomatoes we dont atm
1 clove (to 2 Cloves) Garlic (i use garlic paste u can buy in the veggie section of most bigger chains, very potent stuff)
Salt To Taste
1 tbsp. dried parsley
2 Tablespoons Fresh Chives
1 cup (Real) Mayonnaise (we use canola mayo before and it actually tasted better
1/2 cup Sour Cream (can use light as well)
Buttermilk (as Needed To Desired Consistency)
Fresh Dill (about 2 tbsp. fresh, 1 tbsp. dried)
Cayenne Pepper (optional, To Taste)
1 tbsp Tabasco (optional, To Taste, i also used frank red hot in ours last night and it was delish as well.
mix together let merry together for at least an hour best if overnight or even a few days. use for everything from salads to baked potatoes to dip for chicken strips
Ingredients
2 cups ketchup
3 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons vegetarian Worcestershire sauce
2 tablespoons cider vinegar
⅛ teaspoon red pepper flakes (or more to taste)
2-3 cloves of garlic, minced (about 2 teaspoons)
Instructions
Add all ingredients to a medium-sized saucepan. Bring to a simmer over medium-low heat, and continue simmering for 15 minutes.
Remove from heat and allow to cool. Place in an airtight container. Keeps refrigerated for up to one week.
