How to make it

  • Heat the olive oil in a large pot and add the onion.
  • Cook 3-5 minutes, until soft and translucent.
  • Stir in the garlic and cook until fragrant.
  • Add the tomatoes, salt, paprika, nutmeg, cloves, celery seed, coriander, cumin, mustard powder, turmeric, sumac and pepper.
  • Cover and simmer, stirring occasionally, for 1 hour.
  • Pass through a fine food mill into a clean pot.
  • Stir in vinegars, brown sugar, and honey or agave.
  • Simmer, uncovered and stirring occasionally, until thick (about 1 hour). Taste and adjust seasoning to taste.
  • Storage:

  • Can in a waterbath for 30 minutes.
  • Fridge in a covered container for 2 weeks.
  • Freezer in a freezer-safe container for 6 months (thaw in refrigerator and whisk to re-emulsify).

Reviews & Comments 1

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  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 23.9
    Total Fat: 0.6 g
    Cholesterol: 0.0 mg
    Sodium: 90.5 mg
    Total Carbs: 5.0 g
    Dietary Fiber: 0.8 g
    Protein: 0.7 g
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