• 1 cup coconut milk 

• 1/2 cup water 

• 1 tablespoon dried vegetable flakes 

• 1/2 teaspoon salt 

• 3 tablespoons molasses 

• 1 tablespoon grated fresh ginger 

• 1 teaspoon hing (asafetida) 

• 1 teaspoon cumin seed, ground 

• 6 small hot roasted jalapeño chilies 

• 1/4 cup peanut butter 

• 2 tablespoons fresh lime juice

1. Combine all ingredients except peanut butter and lime juice in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 10 minutes.

2. Add peanut butter and simmer for a few minutes.

3. Purée in a blender. 

4. Stir in lime juice. 

5. Store in a covered container in the refrigerator for up to 1 week.