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  • 1 cup, il Fustino White Wine Vinegar
  • 1/4 cup, tomato paste
  • 2 tablespoons, salt
  • 1/2 cup, brown sugar
  • 2 tablespoons, sweet paprika
  • 2 teaspoons, dry mustard
  • 2 teaspoons, ground black pepper
  • 1/2 teaspoon, cayenne pepper
  • 1/2 teaspoon, onion powder
  • 1/2 teaspoon, garlic powder
  • 1/2 teaspoon, chili powder
  • 4 tablespoons, il Fustino Avocado Oil


Mix the vinegar, tomato paste, salt, and sugar together in a medium bowl

In another bowl, combine the paprika, dry mustard, black pepper cayenne pepper, onion powder, garlic powder, and chili powder

Heat the oil in a small saucepan over medium heat

Add the spice mixture and cook until sizzling and fragrant, 30 to 45 seconds

Stir in the vinegar mixture and increase the heat to high

Bring to a boil, reduce heat to low, and simmer for 5 minutes

Remove the pan from the heat and cool to room temperature.

The sauce can be refrigerated in airtight container for up to 1 week.

Posted by:il Fustino

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