1 28-ounce can tomato puree 1/3 c yellow mustard 3 c water 1 1/2 c cider vinegar 1/4 c dark corn syrup 2 tb lemon juice 1 tb sugar 1 tb brown sugar; packed 2 tb chili powder 1 tb dry mustard 1 tb paprika 2 ts ground red pepper 2 ts onion powder 1 ts salt 1 ts ground black pepper 1/2 ts garlic powder
Instructions
In a large saucepan, whisk together tomato puree and mustard until smooth. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Serve warm. Sauce may be refrigerated for several weeks.
