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Ingredients
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A tiny bit of canola oil to cover pan
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1 tablespoon
minced ginger
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1
medium onion, diced
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1
28-oz can tomato purée
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1/4 cup
honey
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1/4 cup
brown sugar
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1/4 cup
apple cider vinegar
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2 tablespoons
tomato paste
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1/2 teaspoon
ground mustard
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pinch of ground clove
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1/4 teaspoon
chili flakes (or more to taste)
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1/4 teaspoon
cayenne (or more to taste)
Directions
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Saute the ginger and onion in canola oil until translucent with a little salt. Add the rest of the ingredients and bring to a boil, then simmer for about an hour. Puree and taste, adjust each of the ingredients to your liking.
Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!
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