• 1 six-ounce can tomato paster
• 2 tbsp vinegar or lemon juice
• 1/4 tsp dry mustard
• 1/3 cup water
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1 pinch ground cloves
• 1 pinch ground allspice
• 1/8 tsp cayenne pepper, optional

1. Simply combine all the ingredients in a bowl and whisk well to combine.
2. Refrigerate overnight to let the flavors develop.

recipe and photo – paleoleap.com