1/2 cup undiluted tomato soup
3 tablespoon red wine or cider vinegar
1 tablespoon molasses
1 teaspoon celery seed
1/2 teaspoon chili powder

Combine tomato soup, vinegar, molasses, celery seed and chili powder in a jar, seal, shake until well mixed. Store, tightly covered, in the refrigerator, up to 1 month.

Yield: 1 cup