Tangy tamarind sauce

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 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.

Similar recipes