The tropical tang of tamarind combines with fish sauce, Sriracha and brown sugar in this flavorful tamarind sauce. See below for recipe ideas to use it in.
Spicy Tamarind Sauce Recipe
The tropical tang of tamarind combines with fish sauce, Sriracha and brown sugar in this flavorful tamarind sauce. See below for recipe ideas to use it in.
Ingredients
- 3 ½ cups water
- 14-16 ounces seedless tamarind pulp broken into 1-inch chunks
- 1 ½ cups fish sauce
- 1 ¼ cups packed light or dark brown sugar
- ⅔ cup Sriracha
Instructions
- Combine water and tamarind pulp in a large saucepan. Bring to a lively simmer over high heat, reduce heat to maintain a simmer and cook, pressing on the pulp against the side of the pan, for 3 minutes. Let stand, covered, for 15 minutes.
- Pass the tamarind mixture through a fine-mesh sieve in batches, stirring and firmly pressing on the solids, into a large bowl. Periodically scrape off the thick liquid clinging to the bottom of the sieve. You should get 2 1/2 to 3 cups. (Take your time with this process for the best results; it can take up to 10 minutes.) Whisk in fish sauce, brown sugar and Sriracha.
