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.
3 cups water
1 tablespoon corn starch
1 large jalapeno stemmed and cut into quarters, seeds left in
⅛ cup dry currants (Like Raisens but smaller)
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
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