Adapted from www.sonofgrok.com.
1 6 oz can tomato paste
1 to 1-1/2 cups of beef stock (no salt added)
5 cloves garlic
1/2 medium yellow onion
2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar (I use Bragg.)
1 Tbsp extra virgin olive oil
1 tsp sea salt
2 tsp chili powder
1 tsp cumin
dash liquid smoke (I use Wright's.)
- Place onion and garlic in a food processor and pulse until very finely chopped.
- Add all ingredients except beef stock in a medium sauce pan. Stir to combine. Add beef stock until sauce reaches your desired consistency.
- Warm mixture over medium heat until it reaches a slow simmer. Cover and simmer for 20-30 minutes, stirring frequently.
- Store sauce in the refrigerator in an airtight container. (I store in a Mason jar and it lasts quite a while.)