INGREDIENTS
2
Bay leaves
2
Garlic cloves, medium
25 oz
Rhubarb
1 28 ounce can
Tomatoes, whole
1
Yellow onion, (chopped (2 cups)), medium
1 6 ounce can
Tomato paste
1/2 tsp
Allspice berries
1/2 cup
Brown sugar, packed light
1/8 tsp
Cayenne pepper
1
Cinnamon stick
1 tsp
Cloves, whole
1 tsp
Mustard seeds
1 tsp
Peppercorns, black
1 1/2 tsp
Sea salt
1/2 cup
Apple cider vinegar
2 tbsp
Olive oil, extra virgin
1 cup
Water