Ingredients:
1 can (6 oz.) tomato paste
1 1/2 c. water
1 1/2 Tbsp. canned pineapple juice
1 heaping tsp. kosher salt
1/2 tsp. garlic powder
3/4 tsp. liquid smoke
1/4 c. white vinegar
3/4 Tbsp. fresh squeezed lemon juice
4 Tbsp. molasses
3 Tbsp. light corn syrup
3 Tbsp. brown sugar
3 Tbsp. cold water
1 Tbsp. cornstarch
Directions:
In a medium size saucepan over medium heat, mix together all ingredients except the cold water and cornstarch. Cook and stir until well combined and heated through. Allow mixture to boil, stirring often. Reduce heat to a simmer and let cook for 30 minutes, stirring occasionally.
Mix together cold water and cornstarch to create a slurry. Add the slurry to the saucepan. Stir and cook for about 5 more minutes. Remove from heat and let cool. Pour into glass jars and refrigerate until ready to use.
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