- 1 cup white vinegar
- ½ to ¾ cup yellow mustard
- ½ medium onion, minced
- ¼ cup tomato puree
- 1 tablespoon paprika
- 6 garlic cloves, minced
- 1½ teaspoons salt
- ½ teaspoon cayenne
- ½ teaspoon freshly ground black pepper
- Mix the ingredients in a saucepan with 1/3 cup water and bring to a simmer. Reduce the heat to low and cook until the onions are tender and the mixture thickens, 20 to 25 minutes. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks.