Ingredients

1 cup white balsamic vinegar
1/2 cup tomato puree
1/4 cup brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon ground mustard
Kosher salt

Directions

Combine the vinegar, tomato puree, brown sugar, cumin, garlic powder, black pepper and ground mustard in a medium bowl. Sprinkle with salt and whisk until well blended.

Cover and set aside before serving, about 1 hour. Store refrigerated, in an airtight container, for up to 2 weeks. Yield: 1 1/2 cups.

Recipe Courtesy of Grady Spears