Tamarind paste; available at Indian and Asian groceries
2
tb
Honey
2 1/2
Sticks butter
INSTRUCTIONS
Add the onion and 1/2 cup of the juice to a blender and puree until smooth.
Transfer to a medium-size saucepan. Add the remaining ingredients to the
saucepan and bring to a boil. Simmer for 25 to 30 minutes. Set aside to
cool. Sauce keeps two weeks in fridge.
The preceding recipes were found at: starfishcons@starfishcons.com
Posted to bbq-digest by Jeff Lipsitt Cable on Apr
23, 1998
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