Hoisin Sauce

2 tablespoons peanut oil

8 cloves garlic, minced

⅔ cup gluten-free soy sauce

130 grams honey

¼ cup white vinegar

¼ cup tahini

1 ½ tablespoons Sriracha

Salt

Pepper

Heat the oil in a medium saucepan. Cook the garlic, stirring constantly, just until it starts to brown. Add the soy sauce, honey, vinegar, tahini, and Sriracha, and stir until well combined. Bring it up to a boil. Let it simmer for about 5 minutes, until the mixture thickens and is homogeneous. Season with salt and pepper. The hoisin sauce can be stored for weeks in the refrigerator, but it doesn’t last that long in my house.