| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | lg | Onions; roughly chopped |
| 1/2 | c | Tamarind paste |
| 2 | tb | Minced garlic |
| 2 | tb | Minced ginger |
| 2 | Jalapenos; seeds removed and minced | |
| 3 | tb | Chopped anchovies |
| 3 | tb | Tomato paste |
| 2 | Whole cloves | |
| 2 | tb | Freshly cracked black pepper |
| 1/2 | c | Dark corn syrup |
| 1 | c | Molasses |
| 3 | c | White vinegar |
| 1 | c | Dark beer |
| 1/2 | c | Orange juice |
| 2 | c | Water |
| 1 | Lemon thinly sliced | |
| 1 | Lime thinly sliced |
INSTRUCTIONS
In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft, about 6 to 7 minutes. Stir in the tamarind paste,garlic, ginger, and jalapenos and cook for 5 more minutes. Add the anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon and lime. Bring to a boil, reduce heat to medium low, and simmer, stirring occasionally, for 2 to 3 hours, or until it naps the back of a spoon. Strain the mixture and refrigerate. Yield: 6 cups Recipe by: Cooking Live Show #CL8930 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman" <[email protected]> on Aug 4, 1997
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