Tamarind-Date Hot Sauce

(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.

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