Mild Hot Tamarind Sauce Food

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TAMARIND SAUCE



Tamarind Sauce image

Use this sauce to complement enchiladas, fish, chicken, or roasted pork. It turns a plain dish into something special!

Provided by Bone Man

Categories     Sauces

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

1/3 cup tamarind paste
1 1/2 cups beef broth, pre-heated
1/4 cup red wine vinegar
3 tablespoons dark brown sugar
2 garlic cloves, minced
1 tablespoon fresh ginger, grated

Steps:

  • In a saucepan over medium heat, bring the vinegar and brown sugar to a low boil. Whisk until the sugar is dissolved and reduce by half to produce a syrup.
  • Reduce the heat to low and stir in the pre-heated beef broth, (I do this in the microwave until it's about 110 degrees F.) Then stir in the tamarind paste, garlic, and the ginger. Allow to reduce just a little and then strain the sauce into a serving bowl.
  • NOTE: Tamarind sauce can be obtained at an ethnic grocer (some sell online).

Nutrition Facts : Calories 47.6, Fat 0.2, Cholesterol 0.2, Sodium 148.1, Carbohydrate 11.4, Fiber 0.4, Sugar 10.5, Protein 0.8

MILD HOT TAMARIND SAUCE



Mild Hot Tamarind Sauce image

Our Jamaican friend gave my wife some one day, but she wouldn't give up the recipe. So I did it myself!

Provided by Buon Appetito

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h5m

Yield 50

Number Of Ingredients 9

1 quart water
12 pods tamarind (skin removed), broken into pieces
1 habanero pepper, stemmed and chopped (wear gloves)
2 cloves garlic, chopped
salt and freshly ground black pepper to taste
1 tablespoon brown sugar
¼ cup cilantro leaves
1 lime, juiced
1 tablespoon white vinegar

Steps:

  • Pour water into a saucepan and add tamarind pod pieces, habanero pepper, garlic, salt, and black pepper. Bring to a boil and reduce heat to low; simmer until tamarind pods begin to break down and seeds appear. Stir brown sugar into mixture. Press pods against side of pan with a slotted spoon as they cook to help extract pulp. Discard seeds.
  • Continue simmering until tamarind mixture thickens to the consistency of tomato soup, about 40 minutes, stirring often. Mix cilantro, lime juice, and vinegar into sauce and simmer just until cilantro is wilted, 1 to 2 more minutes.
  • Pour sauce through a fine mesh strainer, pressing as much pulp and solids through the mesh as possible. Discard the remaining almost-dry solids (about a palm full) and scrape the outside of the strainer into retained sauce.

Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.8 g, Fiber 0.3 g, Protein 0.2 g, Sodium 3.3 mg, Sugar 0.3 g

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