INGREDIENTS
1/2 tsp
Basil, dry
1
Bay leaf
1/4 cup
Carrots
1/2 cup
Celery ends with, leaves
2 tbsp
Garlic, fresh
1
Orange, Zest from
1/2 tsp
Oregano, dry
1/4 cup
Parsley, stems
1/2 cup
Raisins
1 cup
Red onion
1/4 cup
Tomato paste
1/4 cup
Balsamic vinegar
2 tbsp
Dijon mustard
1 dash
Sriracha or other hot sauce
1/2 cup
Worcestershire sauce
1/4 tsp
Black pepper, freshly ground
1/2 cup
Brown sugar
1/2 tsp
Celery seed
1/2 tsp
Kosher salt
1 tsp
Paprika
1 pinch
Red pepper flakes
2 tbsp
Olive oil
1/4 cup
Red wine vinegar
2 tbsp
Orange juice
1 cup
Water