Sunday, 12 April 2015

The Coming Summer Day Picnic: Tangy tamarind sauce

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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).