PB Chi Sauce
Creamy and tangy, this peanut sauce can be enjoyed with chicken, broccoli, rice, tofu or noodle dishes. If you’re looking to add some more heat we suggest adding Firefly Kimchi hot sauce (a tablespoon or so) or cayenne pepper to taste
Makes about 2 cups
Ingredients
Ingredients
3/4 cup natural peanut butter
¾ cup Firefly Kimchi
1/3 cup warm water
1 tablespoon molasses (or brown sugar)
1 tablespoon tamari (or soy sauce)
2 cloves garlic, minced
1 green onion, thinly sliced (optional)
1 teaspoon sesame oil (optional)
Salt, pepper and cayenne to taste
Method
In a blender or food processor whirl all ingredients except salt, pepper & cayenne until smooth. Add a splash of water or kimchi brine for a thinner consistency. Season to taste with salt, pepper & cayenne.
Quick & Simple Version
Scoop one cup peanut butter and one cup Firefly Kimchi into a blender or processor and whirl until light and creamy. If you’re using a blender you may need to add a little extra brine, water or olive oil to thin.
