Dr. P's tamarind barbecue sauce Recipe

Name: Dr. P's tamarind barbecue sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: tamarind pods - 1 pound; peanut oil - 1/4 cup; shallots - 6 (minced); garlic - 6 cloves (minced); ginger - 2 T (minced); coriander seed - 2 t (ground); anise seed - 1 t (ground); chili-garlic sauce - 1/4 c; hoisin sauce - 3 c; honey - 1/4 c; adobo sauce (this is the dark brown liquid in which chipotles are preseved) - 1/4 c; soy sauce - 3/4 c; rice vinegar - 1/2 c; lime zest - 2 t

Servings: persons

tamarind pods - 1 pound
peanut oil - 1/4 cup
shallots - 6 (minced)
garlic - 6 cloves (minced)
ginger - 2 T (minced)
coriander seed - 2 t (ground)
anise seed - 1 t (ground)
chili-garlic sauce - 1/4 c
hoisin sauce - 3 c
honey - 1/4 c
adobo sauce (this is the dark brown liquid in which chipotles are preseved) - 1/4 c
soy sauce - 3/4 c
rice vinegar - 1/2 c
lime zest - 2 t

1
Make tamarind pulp: Strip the outer papery shell off of the tamarind pods.
2
Put the sticky brown pods in a pot and barely cover with water.
3
Simmer gently until most of the pulp has separated from the seeds (this process can be encouraged by frequent stirring).
4
Strain the resulting goop through a colander to get rid of the seeds, and then simmer the goop down until you have 2 cups of pulp.
5
This entire process takes a really long time and makes a mess.
6
Heat the oil on medium flame and saute the shallots, garlic, and ginger for a minute.
7
Add the ground spices and saute a minute more.
8
Add the liquid ingredients (chili-garlic sauce, hoisin, honey, adobo, soy sauce,rice vinegar) and lime zest.
9
Simmer for an hour (cover after the first 10 minutes or so).
10
Puree with an immersion blender.
11
Adjust the seasoning with salt, soy, vinegar and honey.
12
Cool to room temperature and store in the cold.
13
Sauce keeps well in the fridge but if you're not going to use it for a while the freezer is better.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: tamarind pods - 1 pound, peanut oil - 1/4 cup, shallots - 6 (minced), garlic - 6 cloves (minced), and more.

Yes, Dr. P's tamarind barbecue sauce Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!