INGREDIENTS
1/4 tsp
Oregano, dried
1
Shallot, large
1 6 ounce can
Tomato paste
2 tbsp
Dijon mustard
1/2 cup
Honey
1 tbsp
Worcestershire sauce
1/2 tsp
Black pepper, fresh ground
1 tbsp
Brown sugar
1 tsp
Chili powder
2 tbsp
Granulated sugar
1 tsp
Red pepper
1 tsp
Salt
1/2 cup
Apple cider vinegar
2 tbsp
Vegetable oil
1 1/2 cups
Water