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
1/2 teaspoon garlic powder
1/2 teaspoon Coleman‚Äôs dry mustard
1/4 teaspoon liquid smoke
1 teaspoon agave nectar, or honey
Mix a little of the water with the cornstarch to form a slurry.
Add all other ingredients to a medium sauce pan along with the slurry and bring to a boil.
Reduce and simmer uncovered for 15 minutes.
Strain and discard solids.
Cool and store overnight for the best flavor.
May be stored for up to one week in the refrigerator.