1- 6oz can tomato paste
1/2 c carrot puree
1/4 c water
2 T apple-cider vinegar
2 cloves garlic, minced
1 T firmly packed brown sugar (optional)
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp ground allspice
1/4 tsp chili powder
Still all the ingredients together in a big saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until the mixture has reduced by about half (15-20 min). Let cool before serving.
Refrigerate in an airtight container for up to 5 days or freeze in 1/4 c amounts for up to 3 months.
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