Heat oil in a large skillet over medium heat. When hot, add jalapeño and shallots. Cook for 5 minutes, stirring occasionally, until the shallots are translucent. Add garlic and stir for about 1 minute or until garlic is fragrant. Remove all the jalapeño, shallots and garlic from the pan and set aside in small bowl.

To the same pan, add ground turkey and cook over medium heat. Use a spatula or wooden spoon to break up the ground turkey as it cooks.

Once the turkey is browned and completely cooked through, return the shallot/jalapeño mixture back to the pan, and add ketchup, tomato paste, barbecue sauce, white vinegar, worcestershire sauce, mustard powder, and 1 tablespoon water. Mix together and let simmer over low heat for about 5-6 minutes. If the mixture isn’t saucy enough for you, add one or two more tablespoons of water and mix thoroughly.

Serve on a toasted bun with cheese and any veggie toppings you like. It’s also great without a bun on roasted veggies or greens. Store in a sealed container in the refrigerator for up to 4 days.