Tamarind and Balsamic Sauce

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Tamarind and Balsamic Sauce

 

4 cups boiling water

1 (14-ounce) brick tamarind pulp

1 1/4 cups balsamic vinegar

1 pound shallots, sliced

1 cup Demerara sugar

2 garlic cloves, crushed

Salt and freshly ground pepper

 

 

 

In a bowl, pour water over tamarind and let sit for 10 minutes to hydrate, then

mix well and

strain pulp, leaving seeds, creating tamarind juice.

In a saucepan, bring tamarind juice, balsamic vinegar, shallots, sugar, and

garlic to a simmer and

reduce to thicken to syruppy consistency, about 20 to 35 minutes. Season to

taste, strain, cool

and refrigerate.

 

Yields: 4 - 6 cups

 

Author: Cheryl Smith

Source: Melting Pot, Episode: Soul Kitchen--Condiment Corner, TV FoodNetwork

Formatted by Chupa Babi: 01.20.08

 

Prep Time: 40 minutes

Cook Time: 35 minutes

 

 

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