(I’m using this short post to try to change the way posts appear – I apologize if I mess up and it’s appearing at the top of the blog feed / in your blog e-mail)
Tamarind-Date Hot Sauce:
An item that goes good on everything – really. I use it for Indian food primarily but there’s no reason to hold back, it’s good with brie on baguette, as part of a glaze with soy sauce for chicken wings, occasionally on a spoon, I suspect it might even work as a dipping sauce for Pork Rinds.
- 1 cup very roughly chopped deglet dates
- 6 dried thai chiles, broken up into thirds (no need to be precise)
- 1 Tb tamarind concentrate
- 1/4 cup cider vinegar
- 1/4 tsp ground black pepper
- 2 tsp grated ginger root
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
Put the dates and chiles in a small saucepan, add just enough water to bring to the top of the fruit, then bring it to a boil. Remove pan and let sit 20 minutes.
In a small bowl in the food processor, dump the date, chiles, the water they steeped in and all the other ingredients. Puree until smooth.