In a mixing bowl, combine chicken broth, black pepper crushed, brown sugar, Worcestershire sauce, soy sauce, tomato paste, cornstarch. Set aside.
Over medium heat place a pan and add vegetable oil, chopped onion, and minced garlic.
Saute until onion turns soft.
Add the liquid mixture and stir continuously until the sauce turns flowy consistency.
Remove it from the fire and enjoy!!
Notes
Storing Ideas:Refrigerate. Store the leftover black pepper sauce in an airtight container for up to three days.To freeze. Use a freezer-safe storage container for storing up to two months.To reheat. Quickly reheat in the microwave for 15 seconds in intervals or until it turns warm. Add water to dilute if it turns too thick in consistency.To thaw. Leave it overnight in the refrigerator or gently reheat it in the microwave.