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Ingredients
US|METRIC
2 SERVINGS
- 2 Tbsp. butter (or ghee)
- 24 oz. tomatoes (strained)
- 7 oz. tomato paste
- 1/2 cup apple cider vinegar
- 1/3 cup blackstrap molasses
- 1/3 cup coconut aminos
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. ancho chili powder (may substitute regular chili powder)
- 1 tsp. salt
- 1 tsp. pepper
- 2 Tbsp. butter (or ghee)
- 24 oz. tomatoes (strained)
- 7 oz. tomato paste
- 1 cup apple cider vinegar
- 1/3 cup blackstrap molasses
- 1/3 cup coconut aminos
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. ancho chili powder (may substitute regular chili powder)
- 1 tsp. salt
- 1 tsp. pepper
- 2 Tbsp. butter (or ghee)
- 24 oz. tomatoes (strained)
- 7 oz. tomato paste
- 1/2 cup apple cider vinegar
- 1/3 cup blackstrap molasses
- 1/3 cup honey (2/3 cup honey if you like it really sweet)
- 1/3 cup coconut aminos
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. ancho chili powder (may substitute regular chili powder)
- 1 tsp. salt
- 1 tsp. pepper
- 2 Tbsp. butter (or ghee)
- 24 oz. tomatoes (strained)
- 7 oz. tomato paste
- 1/2 cup apple cider vinegar
- 1/3 cup blackstrap molasses
- 1/3 cup coconut aminos
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. ancho chili powder (may substitute regular chili powder)
- 1 tsp. salt
- 2 tsp. pepper (3 teaspoon if you like it really spicy)
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