Combine the vinegar, tomato puree, brown sugar, cumin, garlic powder, black pepper and ground mustard in a medium bowl. Sprinkle with salt and whisk until well blended.
Cover and set aside before serving, about 1 hour. Store refrigerated, in an airtight container, for up to 2 weeks.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Grady Spears