| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Sauces/cond | 1 | Servings | |
INGREDIENTS
| 1 | oz | Tamarind* |
| 10 | tb | Hot water |
| 1 | ts | Salt |
| 1/4 | c | Sugar |
| 6 | tb | Rice wine vinegar |
INSTRUCTIONS
Recipe by: Jeff Smith (The Frugal Gourmet On Our Immigrant Ancestors) * availabe at some Asian and Indian markets Soak the tamarind in about 5 Tbsp. of hot tap water. Stir until you have a Strain the juice from the pulp, squeezing the pulp in a small strainer. Dis the pulp. Place another 5 Tbsp. of water in a small saucepan. Add 2 Tbsp. of the tama juice, along with the remaining ingredients. Bring to a simmer and cook, uncovered, for about 10 minutes, stirring often. The color should look like light brown syrup. You should have 3/4 c. liquid. If not, add additional wa and heat again for just a moment. Store covered in the refrigerator for up to 2 months.
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