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Tamarind BBQ Sauce

goop

This jerk-inspired sauce is a little sweet, with warmth from the allspice, heat from the chilies, and an addictive tang from the tamarind. We love it over grilled vegetables served with rice, beans, or plantains, or over grilled chicken with crunchy slaw on a toasted bun.

Makes about 1 cup

2 tablespoons olive oil

1 yellow onion, diced

1 2-inch piece of ginger, peeled and diced

1 habanero or Scotch bonnet chili, diced, seeds and ribs removed

1 teaspoon kosher salt

¼ teaspoon ground allspice

¼ teaspoon yellow mustard powder

2 tablespoons tomato paste

2 tablespoons Pickapeppa or Worcestershire sauce

½ teaspoon orange zest

1 tablespoon apple cider vinegar

¼ cup honey

¼ cup tamarind paste

1. Heat the olive oil in a saucepan over a medium-low flame. Add the onions, chilies, ginger, and salt and let cook for 8 to 10 minutes, until soft, translucent, and just beginning to caramelize.

2. Add the allspice and mustard powder and cook for another 5 minutes. Add the rest of the ingredients and increase heat to medium-high, bringing the mixture to a low boil. Then reduce the heat to low and let simmer for another 10 minutes, until thickened.

3. Turn off the heat and use an immersion blender to blend the mixture in the saucepan. Serve immediately or let cool and store in airtight container.

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