| 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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