INGREDIENTS :

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• 3 cups water

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• 1 tablespoon corn starch

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• 1 large jalapeno stemmed and cut into quarters, seeds left in

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• 1/8 cup dry currants

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• 1 6-ounce can tomato paste

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• 3 tablespoons Danwood Smoky Vinegar®

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• 1 tablespoon chili powder

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• 2 teaspoons salt

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• 1 teaspoon cumin

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• 1 teaspoon Danwood Smoky Powder®

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• 1/2 teaspoon garlic powder

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• 1/2 teaspoon Coleman’s dry mustard

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• 1/4 teaspoon Danwood Liquid Smoke®

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• 1 teaspoon agave nectar or honey

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INSTRUCTIONS :

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• Mix a little of the water with the cornstarch to form a slurry.

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• Add all other ingredients to a medium sauce pan along with the slurry and bring to a boil.

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• Reduce and simmer uncovered for 15 minutes.

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• Strain and discard solids.

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• Cool and store overnight for the best flavor.

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• May be stored for up to one week in the refrigerator.