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.
A harmonious blend of garlic, ginger and green onions, delicately kissed with Korean red pepper. A firey addition to eggs, potatoes and fried rice.
Ingredients: *GREEN CABBAGE, *GREEN ONIONS, *GARLIC, *GINGER, SONOMA SEA SALT, CELTIC SEA SALT, KOREAN RED PEPPERS. *Organic - 99% Organic Ingredients
Gluten, Soy & Dairy FREE
Vegan - Unpasteurized - Probiotic
NO sugar or vinegar
IT’S ALIVE! KEEP REFRIGERATED.
