Hoisin Sauce
rec.food.cooking/Jerry and Phyllis
The original without the variations found by Matt Giwer from AP
Recipes credited to Dee Wang who advised peanut butter

4 Tbsp Soy sauce, (dark/light/usual)
2 Tbsp Peanut butter/black bean pas
1 Tbsp Honey/molasses
2 tsp White vinegar
1/8 tsp Garlic powder
2 tsp Sesame seed oil
20 drops Chinese-style hot sauce
1/8 tsp Pepper

*EXPERIMENT! Now you have control of the taste. Lighter for chicken and pork, stronger for beef and game. Sweeter for Dim Sum.

*The commercial recipe is presumably the black bean paste.

*Different types of soy, molasses, some of the oil being hot pepper oil, other styles of pepper sauce. All kinds of variations. However, with light soy and honey, the taste of peanut dominates.

*Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin. Letting it rest does not appear to improve the taste noticeably.