| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Tamarind Puree |
| 6 |
tb |
Water |
| 1/4 |
c |
Chopped onion |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground cumin |
| 1 |
lg |
Jalapeno pepper, halved and seeded |
| 1 |
|
Garlic clove |
INSTRUCTIONS
Combine all ingredients in a blender, and process until smooth. Yield: 1
cup (serving size: 1 tablespoon).
Per serving: 8 Calories; 0g Fat (3% calories from fat); 0g Protein; 2g
Carbohydrate; 0mg Cholesterol; 68mg Sodium
NOTES : Serve this sauce with Gallo Pinto, grilled meats, chicken, or fish,
or use it as a marinade.
Recipe by: Cooking Light, April 1995, page 122
Posted to MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.
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