Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Tamarind Puree |
| 6 tablespoons | Water |
| ¼ cup | Chopped onion |
| ½ teaspoon | Salt |
| 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.