Servings: Makes about 3.5 cups

6 oz tomato paste 6 oz tomato paste
8 oz tomato sauce or 8 oz tomato juice + 1 Tsp Inulin 8 oz tomato sauce or 8 oz tomato juice + 1 Tsp Inulin
1 cup apple cider vinegar 1 cup apple cider vinegar
⅓ cup 1:1 sweetener (to taste) ⅓ cup 1:1 sweetener (to taste)
¼ cup chili powder ¼ cup chili powder
2 tablespoons smoked paprika 2 tablespoons smoked paprika
2 tablespoons lemon juice 2 tablespoons lemon juice
2 tablespoons gluten-free Worcestershire sauce 2 tablespoons gluten-free Worcestershire sauce
2 teaspoons garlic powder 2 teaspoons garlic powder
2 teaspoons onion powder 2 teaspoons onion powder

Combine all ingredients in a heavy sauce pan. Bring to a slow boil. Cook, stirring occasionally, for 20 minutes or until thickened.  Remove from heat and cool completely.
Store in an air-tight container in the refrigerator for up to 2 weeks.

Nutrition per 2 tablespoons: 19 calories, 0 g protein, 6 g carbohydrates, 0 g fat, 0 g fiber, 71 mg sodium  Nutrition per 2 tablespoons: 19 calories, 0 g protein, 6 g carbohydrates, 0 g fat, 0 g fiber, 71 mg sodium
In addition to grilled meat, use if for "wrap sauce", quesadillas, pizza sauce, dip or on meat loaf.  In addition to grilled meat, use if for "wrap sauce", quesadillas, pizza sauce, dip or on meat loaf.
The amount of sweetener and chili powder will need to be adjusted per your tastes.  The amount of sweetener and chili powder will need to be adjusted per your tastes.