Yield: 16 Servings
|½ cup||Tamarind Puree|
|¼ cup||Chopped onion|
|½ teaspoon||Ground cumin|
|1 large||Jalapeno pepper, halved and seeded|
|1 \N||Garlic clove|
Combine all ingredients in a blender, and process until smooth. Yield: 1 cup (serving size: 1 tablespoon).
Per serving: 8 Calories; 0g Fat (3% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 68mg Sodium NOTES : Serve this sauce with Gallo Pinto, grilled meats, chicken, or fish, or use it as a marinade.
Recipe by: Cooking Light, April 1995, page 122 Posted to MC-Recipe Digest V1 #392 by igor@... on Jan 28, 1997.