Tamarind Bbq Sauce Recipes

TAMARIND BARBECUE SAUCE

Steps:

• In a sauce pan on medium high heat, add the oil. When hot, saute the shallots, garlic and ginger. Let cook until the shallots have become translucent and softened.
• Add in the spices (paprika, ground coriander powder, ground cumin powder, red chili powder, ground allspice, salt & pepper). Let the spices fry for a minute or so and then start adding in the other ingredients: brown sugar, dried red chilies along with their soaking liquid, tamarind, honey, sambal oelek and soy sauce. Mix well.
• Add about 1 cup or so of water (you could also add your favorite juice such as mango, orange or a mixed fruit juice). Bring to a gentle boil, reduce the heat to a gentle simmer; cook until thickened and reduced. Let cool slightly, adjust any seasonings and blend into a smooth thick paste.
• Store in an airtight container or jar for up to 1 week or so in your refrigerator.

TAMARIND SAUCE

Steps:

• In a saucepan over medium heat, bring the vinegar and brown sugar to a low boil. Whisk until the sugar is dissolved and reduce by half to produce a syrup.
• Reduce the heat to low and stir in the pre-heated beef broth, (I do this in the microwave until it's about 110 degrees F.) Then stir in the tamarind paste, garlic, and the ginger. Allow to reduce just a little and then strain the sauce into a serving bowl.
• NOTE: Tamarind sauce can be obtained at an ethnic grocer (some sell online).

MILD HOT TAMARIND SAUCE

Steps:

• Pour water into a saucepan and add tamarind pod pieces, habanero pepper, garlic, salt, and black pepper. Bring to a boil and reduce heat to low; simmer until tamarind pods begin to break down and seeds appear. Stir brown sugar into mixture. Press pods against side of pan with a slotted spoon as they cook to help extract pulp. Discard seeds.
• Continue simmering until tamarind mixture thickens to the consistency of tomato soup, about 40 minutes, stirring often. Mix cilantro, lime juice, and vinegar into sauce and simmer just until cilantro is wilted, 1 to 2 more minutes.
• Pour sauce through a fine mesh strainer, pressing as much pulp and solids through the mesh as possible. Discard the remaining almost-dry solids (about a palm full) and scrape the outside of the strainer into retained sauce.