I came across this recipe because I was looking for something to put my bone broth in, and this turned out quite yummy. I used it to make a pulled pork roast in the crockpot. Delish!
1 tablespoon extra virgin olive oil or unrefined coconut oil
1 cup minced fresh onion or 1 tablespoon dried onion flakes
1 tablespoon tamari soy sauce or coconut aminos
3 cloves minced garlic
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon ground chipotle
1 teaspoon dried crumbed basil
1 teaspoon dried, crumbled oregano
1 (6-ounce) can salt-free, sugar-free tomato paste
1 1/4 cups chicken broth (homemade bone broth if you have it!)
2 tablespoons raw apple cider vinegar or 3 tablespoons of lime juice
1 tablespoon honey or xylitol
1. Heat oil in a 1-quart saucepan over medium heat. Add onions and stir until tender, about 5 minutes.
2. Add remaining ingredients and whisk until smooth. Bring to low boil, cover, reduce heat, and simmer with lid ajar to reduce splattering, stirring periodically until mixture thickens, 20 to 30 minutes.
3. Pour into wide-mouth glass jar, allow to cool. Cover and refrigerate. Use within 2 weeks or freeze.