Monday, 2 June 2014

The Sauces: Tangy tamarind sauce

Contributed by Cooking light, the complete Quick Cook, (A practical Guide to Smart, Fast home Cooking) by  Bruce  Weinstein and Mark Scarborough, Publisher Oxmoor House

This sauce is great mopped onto grilled or broiled beef, chicken, pork, lamb or veal. It's sweet and sticky with a little fire underneath - a perfect combination.
1/4 cup tamarind puree or concentrate
6 tsp. water
1/4 cup chopped onion
1/2 tsp. ground cumin
1 large jalapeno pepper, halved and seeded
1 garlic clove, peeled
Combine all ingredient in the blender or mini food processor, process until smooth. Store covered in refrigerator for up to 1 week. Yield 1 cup. (Serving size: 1tsp.

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