Tamarind Sauce.
From BuonAppetito 8 years agoIngredients
- 1 Quart water shopping list
- 12 to 15 Tamarind pods shell skin remove1 break them into pieces 1 seed per piece shopping list
- Habanero or Scotch Bonnet Pepper chopped seeds and all if desired shopping list
- 2 Garlic cloves chopped shopping list
- 1 Tbsp brown sugar shopping list
- The juice of 1 lime + the zest shopping list
- Fresh cilantro about 1/4 cup not chopped shopping list
- 1 Tbsp white vinegar shopping list
- Salt to flavor shopping list
- Fresh ground black pepper shopping list
How to make it
- In a sauce pan add the water and add the Tamarind pieces, Habenero pepper and Garlic. Cover and bring the water to a brisk boil and add salt and pepper.
- Cover reduce the heat to a simmer and continue to cook stirring occasionally and add the sugar.
- Simmer until the Tamarind breaks down and the seeds are coming out. The outer pods will thicken the water as it cooks down. I help it along by pressing it up against the side of the pot with a slotted spoon.
- Try to remove the seeds as you go along and dis guard them.
- When the sauce thickens to tomato soup or a bisque consistency add the lime juice + the vinegar and cilantro. Simmer about another minute or two and remove the pot from the flame.
- Poor the sauce into a fine wire mesh sieve and gently but firmly push as much of everything through the sieve with a spoon as possible. At the end you should have just about a palm full of almost dry residual left. Scrape the bottom of the sieve of into the bowl. Dis guard the leftover residual in the sieve.
- If the sauce is thin return it to the heat on a low flame to reach the desired consistency!
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