Tamarind and Balsamic Sauce

Recipe courtesy Cheryl Smith
TOTAL TIME: 1 hr 15 min
Prep: 40 min
Inactive Prep: --
Cook: 35 min
YIELD: 4 to 6 cups
LEVEL: --

ingredients

  • 4 cups boiling water
  • 1 (14-ounce) brick tamarind pulp
  • 1 1/4 cups balsamic vinegar
  • 1 pound shallots, sliced
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Directions

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 nappe consistency, about 20 to 35 minutes. Season to taste, strain, cool and refrigerate

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