- 1 cup white balsamic vinegar
- 1/2 cup tomato puree
- 1/4 cup brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 1 teaspoon ground mustard
- Kosher salt
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.
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