TAMARIND BBQ SAUCE RECIPE RECIPES

Name: Tamarind Barbecue Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 cup
Ingredients: 2 -3 shallots, diced; 4 large garlic cloves, chopped; 1 inch piece ginger, peeled & chopped; 1 pinch of smoked spanish paprika; 1 teaspoon ground coriander powder; 1/2 teaspoon ground cumin powder; 1/2 red chili powder, to taste; 1 pinch ground allspice; salt and pepper, to taste; 1/2 tablespoon brown sugar, to taste; 3 -4 dried red chilies, soaked in a little hot water for 30 minutes; 1/2 cup tamarind paste (or concentrate); 1/4 cup honey; 2 tablespoons sambal oelek or 2 tablespoons chili paste, to taste; 2 tablespoons soy sauce; 1 tablespoon canola oil or 1 tablespoon vegetable oil; water or juice

TAMARIND BARBECUE SAUCE RECIPE - FOOD.COM

Tamarind Barbecue Sauce Recipe - Food.com image

From BellaOnline. It's suggested to go well with just about anything from grilled chicken to grilled pineapple, kebabs, satays, etc.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 cup

Number Of Ingredients 17

Ingredients

2 -3 shallots, diced
4 large garlic cloves, chopped
1 inch piece ginger, peeled & chopped
1 pinch of smoked spanish paprika
1 teaspoon ground coriander powder
1/2 teaspoon ground cumin powder
1/2 red chili powder, to taste
1 pinch ground allspice
salt and pepper, to taste
1/2 tablespoon brown sugar, to taste
3 -4 dried red chilies, soaked in a little hot water for 30 minutes
1/2 cup tamarind paste (or concentrate)
1/4 cup honey
2 tablespoons sambal oelek or 2 tablespoons chili paste, to taste
2 tablespoons soy sauce
1 tablespoon canola oil or 1 tablespoon vegetable oil
water or juice

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.

Nutrition Facts : Calories 683.2, FatContent 15.4, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 2055.7, CarbohydrateContent 140.4, FiberContent 6.1, SugarContent 118.7, ProteinContent 10.5

HOMEMADE TAMARIND BBQ SAUCE RECIPE | SIDECHEF

Homemade Tamarind BBQ Sauce Recipe | SideChef image

Amazing caribbean twist on our favorite BBQ sauce.

Provided by CaribbeanPot

Categories Pescatarian Vegetarian Sauces and Dressing Barbecue Nut-Free Dairy-Free Shellfish-Free Spicy Gluten-Free Egg-Free Soy-Free Game Day Fridge Stove Peanut-Free Tree Nut-Free Grain-Free Grill

Total Time 2700S

Yield 2

Number Of Ingredients 14

Ingredients

3/4 cup Tamarind Pulp
1 tablespoon Olive Oil
1/2 teaspoon Salt
1 tablespoon Fresh Ginger
1/2 teaspoon Ground Allspice
1/2 teaspoon Ground Black Pepper
1 Onion
1 Scotch Bonnet Pepper
1/4 cup Worcestershire Sauce
2 cup Ketchup
2 tablespoon Molasses
1/4 cup Brown Sugar
1/4 cup Apple Cider Vinegar
2 tablespoon Yellow Mustard

Steps:

Put the Tamarind Pulp (3/4 cup) in a bowl and top it with hot water.
In a deep sauce pan on medium heat, pour in Olive Oil (1 tablespoon) then add the large onion. Turn heat down to low and let this slowly cook for 5 minutes, stiring often.
Add Salt (1/2 teaspoon), Fresh Ginger (1 tablespoon), Ground Allspice (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) and toast the spices for a minute. Make sure to stir so the spices don't burn.
Add Onion (1), Scotch Bonnet Pepper (1), Worcestershire Sauce (1/4 cup), Ketchup (2 cup), Molasses (2 tablespoon), Brown Sugar (1/4 cup), Apple Cider Vinegar (1/4 cup) and Yellow Mustard (2 tablespoon) into the pot. Raise to medium heat, stirring often.
Using a fork, break up the tamarind pulp, then massage it with your fingers. Discard as much solid (seeds and fibers) as you can. Strain the liquid into the pot. Stir well.
Turn the heat back up so you get this back to boiling, then turn the heat down to a very gentle simmer for 30-45 minutes.
Use this sauce for grilling, a dipping sauce for your chicken fingers or for burgers. Store in glass containers in the fridge and it will remain good for at least a couple months. Enjoy!

Nutrition Facts : Calories 338 calories, ProteinContent 0.8 g, FatContent 3.9 g, CarbohydrateContent 74.5 g, FiberContent 5.9 g, SugarContent 86.4 g, SodiumContent 653.2 mg, SaturatedFatContent 0.6 g, TransFatContent 0.0 g, CholesterolContent 0 mg, UnsaturatedFatContent 3.1 g

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