Tamarind BBQ Sauce
Tamarind BBQ sauce is a tangy, flavorful condiment blending the sourness of tamarind with sweet, smoky, and spicy elements. Often used as a marinade or dipping sauce, it complements grilled meats and vegetables. Its unique taste comes from ingredients like tamarind pulp, brown sugar, garlic, chili, and spices, creating a rich, bold flavour profile.
Equipment
- Medium saucepan
- Wooden spoon or whisk
- Measuring cups and spoons
- Knife and cutting board (for garlic and chili)
- Blender (optional, for smoother texture)
Ingredients
- 1 tablespoon vegetable oil
- 1 cup tamarind paste or tamarind concentrate, adjust based on sourness
- ½ cup ketchup
- 2 cloves garlic minced
- ¼ cup brown sugar
- 1 habanero chili finely chopped (or ¼ teaspoon cayenne pepper – adjust to your heat preference)
- ¼ cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- ½ teaspoon ground cumin
- ½ teaspoon ground ginger
- 1 teaspoon Worcestershire sauce
- ¼ cup water or fruit juice like orange or pineapple juice, for added flavor and consistency
- Salt and black pepper to taste
- Optional ½ teaspoon hot sauce, for extra heat
Instructions
Heat Oil:
- In a medium saucepan over medium heat, warm the vegetable oil.
Saute Aromatics:
- Add the minced garlic and chopped habanero (or cayenne). Saute for 1–2 minutes until fragrant, being careful not to burn the garlic.
Combine Wet Ingredients:
- Stir in the tamarind paste, ketchup, soy sauce, Dijon mustard, Worcestershire sauce, and vinegar. Mix until smooth.
Add Spices & Sweetener:
- Add brown sugar, smoked paprika, ground cumin, ground ginger, and your optional hot sauce (if using). Stir well.
Simmer:
- Pour in the water or juice to reach desired consistency. Bring to a gentle simmer, stirring frequently. Simmer uncovered for about 10–15 minutes, or until slightly thickened.
Season:
- Taste and adjust salt, pepper, and sweetness or acidity as needed.
Optional Blend:
- For a smoother sauce, you can blend it using an immersion or countertop blender once cooled slightly.
Cool & Store:
- Let the sauce cool. Transfer to a clean jar or bottle and refrigerate. Keeps for up to 2 weeks.