Three delicious tamarind dipping sauces for every occasion and type of appetizer. A flavorful simple sauce, a chunky salsa style and a thick Asian style. Something different and so easy to make.
Simple Sauce: In a small saucepan, combine tamarind paste with water and bring it to a boil. Turn off the heat and allow to cool. Add chopped shallots, chilies, cilantro, brown sugar or honey, cumin and stir until well combined. Allow to rest few hours for the flavors to meld together.
Salsa: In a small mixing bowl, combine tamarind paste, chopped tomatoes, shallots, mint/cilantro, chilies, garlic, cumin and cayenne pepper. Crush it into a coarse salsa using a wooden pestle, spoon or masher. Or use the pulse action in a food processor.
Asian style: In a small saucepan, combine tamarind paste with ½ cup water and heat at medium high. Dissolve corn starch in remaining water and whisk into the hot sauce. Cook until it thickens, stirring frequently. Cool the sauce and add green onions, cilantro, brown sugar or honey, sesame oil, sesame seeds, soy sauce, ginger, red pepper flakes and stir until well combined. Tip: You can also heat the sesame oil and toast the sesame seeds in it, adding red pepper flakes just before turning off the heat. Then add this to the sauce.
Pro Tip: Adjust the taste of the sauces, adding seasonings and brown sugar or honey as per preference.
Notes
Tamarind Paste: Available online and in international section of grocery stores. Alternatively soak 50 grams of dried tamarind (cleaned and seeds removed) in ½ cup warm water or simmer and extract the pulp.
Substitute: For this recipe, pomegranate molasses may be the only substitute for tamarind paste. Adjust the amount of liquid and sweetener used for the recipe as per the taste of molasses.
Sesame Oil: I prefer toasted sesame oil for its intense flavor, but you can use regular sesame oil too.
Make Ahead: Can be made one or two days ahead of serving. The salsa version may be best served fresh. Prep the base sauce up to 5 days ahead.
Storage: Leftovers can be refrigerated for 4 to 5 days. These sauces are not freezer friendly. The base sauce can be stored longer without the addition of the fresh produce ingredients.
Nutrition Facts: Are for simple sauce. Not including any added salt.
For other tips and serving suggestions, scroll up the page to the blog post.