Best 2 Tamarind Bbq Sauce Recipes

Tamarind BBQ Sauce image

Provided by barbara lentz

Time 20m

Number Of Ingredients 12

2 Tbsp chili powder
1 tsp each salt and pepper
2 c ketchup
1/2 c each yellow mustard and apple cider vinegar
4 Tbsp worcestershire sauce
1/4 c each lemon juice, a1 steak sauce, molasses, and honey
1 c brown sugar
2 Tbsp tamarind paste
1/4 c olive oil
1 large onion chopped
8 clove garlic chopped
1 small chili pepper seeded and chopped

Steps:

1. Mix first 13 ingredients together and set aside.
2. Add oil to pan and saute the onions, garlic, and chili pepper until onions are caramelized. Add in sauce mix. Bring to a boil reduce to a simmer and simmer on low for 15 minutes. Strain out solids. Place in jars and process in water bath for 15 min.

Tamarind Barbecue Sauce image

Provided by gailanng

Categories Sauces

Time 35m

Yield 1 cup

Number Of Ingredients 17

2 -3 shallots, diced
4 large garlic cloves, chopped
1 inch piece ginger, peeled & chopped
1 pinch of smoked spanish paprika
1 teaspoon ground coriander powder
1/2 teaspoon ground cumin powder
1/2 red chili powder, to taste
1 pinch ground allspice
salt and pepper, to taste
1/2 tablespoon brown sugar, to taste
3 -4 dried red chilies, soaked in a little hot water for 30 minutes
1/2 cup tamarind paste (or concentrate)
1/4 cup honey
2 tablespoons sambal oelek or 2 tablespoons chili paste, to taste
2 tablespoons soy sauce
1 tablespoon canola oil or 1 tablespoon vegetable oil
water or juice

Steps:

In a sauce pan on medium high heat, add the oil. When hot, saute the shallots, garlic and ginger. Let cook until the shallots have become translucent and softened.
Add in the spices (paprika, ground coriander powder, ground cumin powder, red chili powder, ground allspice, salt & pepper). Let the spices fry for a minute or so and then start adding in the other ingredients: brown sugar, dried red chilies along with their soaking liquid, tamarind, honey, sambal oelek and soy sauce. Mix well.
Add about 1 cup or so of water (you could also add your favorite juice such as mango, orange or a mixed fruit juice). Bring to a gentle boil, reduce the heat to a gentle simmer; cook until thickened and reduced. Let cool slightly, adjust any seasonings and blend into a smooth thick paste.
Store in an airtight container or jar for up to 1 week or so in your refrigerator.