Tamarind sauce

 
                               Tamarind Sauce
 
 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
 --------  ------------  --------------------------------
    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
 
 
 Nutr. Assoc. : 5247 0 0 0 0