1 TBSP Distilled Pickling Vinegar
1 TBSP Coco Amino
1/2 tsp Sweet Unsulphured Molasses
1/4 Cup white granulated sugar
1 pinch smoked pasilla chilies, ground
Add the molasses, sugar, vinegar, coco amino, and chilies to a bowl, mix well, until all the ingredients have blended. If you want the sauce heated you can mix the ingredients in a pan, cook on low heat stirring frequently until the all the ingredients have blended and sauce is warm.