Chop the onion and garlic up very fine. Place in a saucepan with the water and salt. Cook on medium heat until onion is soft and translucent.
½ onion, chopped finely, 1 tablespoon water, 1 tablespoon garlic, minced, 1 teaspoon salt
Using a sharp knife, slice down the length of the vanilla bean. Spread it open, and using the knife or a spoon tip, scrape out the mealy vanilla caviar. Add the vanilla caviar to the onions. Save the scraped vanilla pod for your sugar canister or dry and grind with your coffee beans.
1 vanilla bean
Add the tomato paste, soy sauce, apple cider vinegar, and bourbon. Bring to a boil stirring constantly, then reduce heat to a simmer. Simmer 20 minutes to reduce sauce.
1 tablespoon soy sauce, ⅓ cup apple cider vinegar, 6 oz tomato paste, 1 cup Knob Creek Maple Bourbon
Stir in the ginger, chili powder, cardamom, cinnamon, and mustard powder and simmer for another 10 minutes. Remove from heat and add the maple syrup.
1 tablespoon fresh ginger, grated, ½ teaspoon chili powder, ½ teaspoon cardamom, ground, ½ teaspoon cinnamon, ground, ¼ teaspoon Coleman's mustard powder, ¼ cup maple syrup
Let cool, then pour into Ball canning jars. Freeze or hot water process what you will not be using in the next week. See Notes for link for Hot Water Canning Process Method.