| 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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