| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Tamarind, Condiments | 1 | Servings | |
INGREDIENTS
| 2 | Chipotle chiles; canned or dried, if dried, soak in | |
| 1/2 | Up hot water to soften | |
| 1/4 | c | Distilled white vinegar |
| 1/4 | c | Dark brown sugar; packed |
| 1/4 | c | Granulated Sugar |
| 1 1/4 | c | Tamarind Puree |
| 1/4 | c | Molasses |
| 1/4 | c | Soy Sauce |
| 2 | tb | Tomato Paste |
INSTRUCTIONS
1. Drain & finely chop the chiles. For a mild sauce remove the seeds; for a hotter sauce leave them in. 2. Combine the chipotles, vinegar & the sugars in a nonreactive heavy saucepan & boil until reduced by half, about 5 minutes. Whisk in all of the remaining ingredients. Simmer, uncovered, until thick & syrupy, about 10 minutes. Correct seasonings, adding salt & pepper to taste. Recipe By : MIami Spice Cookbook Posted to FOODWINE Digest 23 November 96 Date: Sat, 23 Nov 1996 21:22:15 -0500 From: Randee Fried <Noellekk@AOL.COM> NOTES : Tamarind is a tropical seedpod with pulp that tastes like a cross between prunes & lime juice. You've probably tasted it even if you don't realize it: Tamarind is the key flavoring in Worcestershire sauce & Pickapeppa sauce. Fresh tamarind can be found at specialty produce & Hispanic markets. Both Hispanic & Asian markets sell gummy balls of peeled tamarind pulp, which can be turned into puree. Chipotle chiles are smoked jalapenos.
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