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Tamarind and Balsamic Sauce
Recipe courtesy Cheryl Smith
- Total Time:
- 1 hr 15 min
- Prep:
- 40 min |
- Inactive Prep:
- -- |
- Cook:
- 35 min
- Level:
- None
- Yield:
- 4 to 6 cups
Ingredients
- 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
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
© Recipe courtesy Cheryl Smith