23 oz tomato juice (1/2 large can, organic, sodium free)
½ tbsp crushed garlic
½ tsp sea salt
1 tbsp chili powder
4 tbsp white vinegar
2 tbsp Extra Virgin Olive Oil
1 tsp coconut amino's
1 tsp honeyChop onions finely. I leave mine in slightly larger pieces that my grandmother did because I have to strain them out in order for my husband to eat it.
Add all ingredients into medium saucepan. Bring just to a boil and reduce heat to medium low. Allow sauce to reduce by about 1/2, about 40 minutes or so.
The jar pictured is about 1/2 of the sauce I ended up with. The other half is in the crockpot with some chicken breasts. I will update later with the other revisions I make to the salad and how it turns out.