Sweet and Sour Tamarind Sauce
Thomas J. Story
This tangy sauce pairs perfectly with all meat, particularly grilled skewers of beef, lamb, or chicken.
This recipe, and others like it, can be found in the article “Drink the Issue: Sunset Wine Club’s Perfect Pairings from the 2023 Outdoor Living Issue.”
How to Make It
1
In a small pot over medium heat, cook down tamarind paste with 1 cup of water for about 5 minutes, until it’s a medium-bodied sauce. It should feel thicker than soy sauce, but thinner than ketchup.
2
Add all ingredients to a blender and blend until smooth.
3
Transfer to a serving bowl or glass jar and store in the refrigerator for up to 1 week.
Ingredients
2 cups tamarind paste
3 ½ cups sugar
1 ¾ cups distilled white vinegar
4 cloves garlic
1 tsp minced red or green Thai chile
Directions
1
In a small pot over medium heat, cook down tamarind paste with 1 cup of water for about 5 minutes, until it’s a medium-bodied sauce. It should feel thicker than soy sauce, but thinner than ketchup.
2
Add all ingredients to a blender and blend until smooth.
3
Transfer to a serving bowl or glass jar and store in the refrigerator for up to 1 week.
