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  • 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 Danwood Smoky Vinegar®

  • 1 tablespoon chili powder

  • 2 teaspoons salt

  • 1 teaspoon cumin

  • 1 teaspoon Danwood Smoky Powder®

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon Coleman’s dry mustard

  • 1/4 teaspoon Danwood 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.


This taco bbq sauce has a wonderfully complex flavor profile that is spicy , sweet , zesty and smoky all at the same time!  Some of the ingredients might surprise you and the flavor of this sauce is fantastic !

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