Mild Hot Tamarind Sauce
Our Jamaican friend gave my wife some one day, but she wouldn’t give up the recipe. So I did it myself!
INGRIDIENT
DIRECTION
Step: 1
Pour water into a saucepan and add tamarind pod pieces, habanero pepper, garlic, salt, and black pepper. Bring to a boil and reduce heat to low; simmer until tamarind pods begin to break down and seeds appear. Stir brown sugar into mixture. Press pods against side of pan with a slotted spoon as they cook to help extract pulp. Discard seeds.
Step: 2
Continue simmering until tamarind mixture thickens to the consistency of tomato soup, about 40 minutes, stirring often. Mix cilantro, lime juice, and vinegar into sauce and simmer just until cilantro is wilted, 1 to 2 more minutes.
Step: 3
Pour sauce through a fine mesh strainer, pressing as much pulp and solids through the mesh as possible. Discard the remaining almost-dry solids (about a palm full) and scrape the outside of the strainer into retained sauce.
NUTRITION FACT
Per Serving: 15 calories; protein 0.2g; carbohydrates 3.8g; sodium 3.3mg.
One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, go for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.
This also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do double-duty .
