Recipe By : Jeff Smith (The Frugal Gourmet On Our Immigrant Ancestors)
Serving Size : 1 Preparation Time :0:00
Categories : Sauces/Condiments
Amount Measure Ingredient -- Preparation Method
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1 ounce tamarind*
10 tablespoons hot water
1 teaspoon salt
1/4 cup sugar
6 tablespoons rice wine vinegar
* availabe at some Asian and Indian markets
Soak the tamarind in about 5 Tbsp. of hot tap water. Stir until you have a paste.
Strain the juice from the pulp, squeezing the pulp in a small strainer. Discard
the pulp.
Place another 5 Tbsp. of water in a small saucepan. Add 2 Tbsp. of the tamarind
juice, along with the remaining ingredients. Bring to a simmer and cook,
uncovered, for about 10 minutes, stirring often. The color should look like a
light brown syrup. You should have 3/4 c. liquid. If not, add additional water
and heat again for just a moment.
Store covered in the refrigerator for up to 2 months.
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Per serving: 229 Calories; 0g Fat (0% calories from fat); 0g Protein; 61g
Carbohydrate; 0mg Cholesterol; 2140mg Sodium
