Ingredients
¼ cup molasses
2 tbsp + ½ tsp soy sauce
2 tbsp creamy peanut butter
2 tbsp RASPBERRY VINEGAR
½ tsp garlic powder
½ tsp SIDS CRAZY SALT
½ tsp Kaitaia Fire
1½ tsp cornflour
Directions
In a small saucepan, combine SIDS CRAZY SALT, RASPBERRY VINEGAR and all ingredients except cornflour. Heat until the molasses and peanut butter have dissolved. In a small bowl, mix the cornflour with 1½ tsp cold water. Stir until the cornflour has dissolved. Increase the heat under the saucepan to medium-high and whisk in the cornflour mixture. Simmer until the mixture begins to thicken, 1-2 minutes. Remove the sauce from the heat to cool. (The sauce will continue to thicken as it cools) The sauce can be used immediately to marinade meat, as a dip, or sauce for a stir fry. Store extra sauce in the refrigerator for 1-2 weeks. (The sauce will firm up in the refrigerator, just give it a good stir before using)
