Cut the onions and smash the garlic

In a pestle and mortar crush up the black peppercorn

In the sauce pan, sauté the onion until soft and translucent

Add the garlic – don’t burn it. Stir occasionally.

Add the liquids (soy, apple cider vinegar, coconut milk), brown sugar and pepper

Let it all come to a boil and lower reduce the temperature

Simmer for 20 minutes

Remove the bay leaves and put the sauce in the blender.

Store in a mason jar for up to 2 weeks. Freeze if longer than 2 weeks.