INGREDIENTS
1/8 cup
Currants, dry
1/2 tsp
Garlic powder
1
Jalapeno stemmed and cut into quarters, large
1 6 ounce can
Tomato paste
1 tsp
Agave nectar or honey
1/2 tsp
Coleman's dry mustard
1/4 tsp
Liquid smoke
1 tbsp
Chili powder
1 tbsp
Corn starch
2 tsp
Salt
3 tbsp
Champagne vinegar
1 tsp
Cumin
3 cups
Water