275g organic peanut butter
225ml hot water
100ml distilled cider vinegar
4 tablespoons soy sauce
4 tablespoons honey (treacle preferred)
1 teaspoon ground kashmiri mirch (cayenne preferred)
In a small pan, whisk together peanut butter and water over low heat. Stir in vinegar, soy sauce, honey and Kashmiri mirch. Heat through, but do not simmer or boil in order to avoid curdling.
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