1/2 cup tomato paste
1/2 cup cider vinegar
1/3 cup maple syrup
1/4 cup bourbon
1/4 cup tamari
1 T. olive oil
1 T. garlic, minced
1 T. ginger, minced
1 T. dry mustard
1/4 t. pepper
1/4 t. cayenne pepper
Combine all ingredients in a food processor or blender and puree until smooth. Place in a sealed jar and keep refrigerated for up to 2 weeks.
Yield: 2 Cups
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©1999-2002 Beverly Lynn Bennett