Tamarind sauce

Yield: 1 servings

Measure Ingredient
1 ounce Dried tamarind
10 tablespoons Hot water
1 teaspoon Salt
¼ cup Sugar
6 tablespoons Rice wine vinegar

Recipe by: Frugal Gourmet on our Immigrant Ancestors Soak the tamarind in about 5 tablespoons of hot tap water. Stir until you have a paste. Strain the juice from the pulp, squeezing the pulp in a small strainer. Discard the pulp.

Place another 5 tablespoons of water in a small saucepan. Add 2 tablespoons of the tamarind juice, along with the remaining ingredients. Bring to a simmer and cook, uncovered, for about 10 minutes, stirring often. The color should look like a light brown syrup. You should have ¾ cup liquid. If not, add additional water and heat again for just a moment.

Store, covered, in the refrigerator for up to 2 months.

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