Tamarind BBQ Sauce

Tamarind BBQ Sauce

by The Castaway Kitchen

Ingredients

• 1 1/2 cup tamarind paste
• 3 tbsp apple cider vinegar
• 1 tbsp Tin Star Foods brown butter ghee
• 1 onion
• 5 garlic cloves
• 2 bay leaves
• 1/2 tbsp salt
• 2 tbsp carob powder
• 1 tbsp dried oregano
• 1/2 tbsp dried rosemary
• 1 tsp black pepper
• 1/2 tsp fennel seeds
• 1 tsp nutmeg
• 1/2 tbsp ground mustard
• 1/8 tsp ground clove
• 1/2 tbsp coriander
• optional: 2 drops liquid smoke

Instructions:

• First make tamarind paste by peeling then simmering tamarind pods in water until tender & broken down.
• Remove the hard outer shell, and place the sticky pods in a large pot.
• Add water until the pods are just submerged, and bring to a boil.
• Lower heat to a simmer, and let it simmer for 35-40 minutes until it's nice and tender and the sticky paste has let go of the seeds.
• Strain thoroughly through a fine mesh sieve over a bowl. Scooping a large spoonful at a time and pressing down to release the paste. A lot of it will gather at the bottom of the mesh sieve, use a spatula to grab it and put it on the bowl.
• 1lb of tamarind makes almost 2 cups paste.
• Peel & slice onion and garlic.
• Saute on low with ghee & bay leaves until tender & caramelized, about 8 minutes.
• Let onions cool.
• Then add all the ingredients to a blender & purée until smooth.
• Makes 16 ounces. Store in the fridge.

Original recipe post can be found HERE!