Secret Recipes

recipe box

Pacific Time Tamarind Barbecue Sauce

Ingredients:

  • 14 ounces pure tamarind concentrate
  • 2 tablespoons garlic, minced
  • 2 tablespoons crushed red pepper
  • 1 cup medium-sweet soy sauce
  • 1/4 cup sweet Hungarian paprika
  • 3 tablespoons Indian curry powder
  • 3 tablespoons dark-roasted chili powder
  • 1/4 cup kim chee sauce (see note)
  • 1 teaspoon dried chipotle, ground
  • 3/4 cup hot, light brown caramel (recipe follows)

Preparation:

In nonreactive bowl, whisk together tamarind, garlic, red pepper, soy sauce, paprika, curry powder, chili powder, kim chee sauce and chipotle. Transfer to nonreactive saucepan. Simmer 10 minutes.

Slowly whisk in 3/4 cup hot caramel. Simmer 10 minutes. Skim particles that float to top. Pass through fine chinois or double-mesh strainer. Cool in water bath. Refrigerate.

NOTE: A mixture of 1/4 cup ketchup and 1/2 teaspoon cayenne pepper sauce may be substituted for kim chee sauce.

Light brown caramel: In heavy 3-quart. pot, combine 1 1/2 cups granulated sugar and 4 ounces water. Cook over high heat until caramel is light brown. It is important to add caramel toas soon as it is ready so it doesn't burn or harden.

Servings:
4