In a large saucepan, combine tomatoes, maple syrup, and lime juice over medium low heat. Cook for 5 minutes, stirring frequently.
Add the cumin, red pepper ﬂakes, garlic powder, and salt.
Increase heat to medium high and bring to a low simmer.
Continue to simmer for 5-10 minutes to cook oﬀ excess liquid, stirring occasionally.
Remove from heat and cool before use. Transfer to jam jars and refrigerate for up to a week.