INGREDIENTS
•
3 cups water
•
1 tablespoon corn starch
•
1 large jalapeno stemmed and cut into quarters, seeds left in
•
1/8 cup dry currants
•
1 6-ounce can tomato paste
•
3 tablespoons champagne vinegar
•
1 tablespoon chili powder
•
2 teaspoons salt
•
1 teaspoon cumin
•
½ teaspoon garlic powder
•
½ teaspoon Coleman’s dry mustard
•
¼ teaspoon liquid smoke
•
1 teaspoon agave nectar or honey