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Tamarind Dipping Sauce

Tamarind Dipping Sauce

  • Makes
    2 cups
  • Cook Time
    20 minutes
  • Rating

Tamarind pulp is sold in blocks and will keep for several weeks in the refrigerator. A blender gave the sauce its smooth consistency.

Ingredients
  • 2

    lemon grass stalks, trimmed, bottom 8 inches chopped

  • 1

    large shallot, chopped

  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    serrano chili, stemmed and chopped

  • 1

    tablespoon tomato paste

  • 1

    tablespoon finely grated fresh ginger

  • 2 ½

    cups water

  • 2

    ounces tamarind pulp

  • 5

    tablespoons packed light brown sugar

  • ¼

    cup fish sauce

  • 1

    tablespoon soy sauce

  • 3

    tablespoons lime juice (1 to 2 limes)

  • Ground black pepper

Step 1

In a medium saucepan over medium, combine the lemon grass, shallot, oil and chili. Cook, stirring, until just beginning to brown, 3 to 5 minutes. Add the tomato paste and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add the water, tamarind and sugar. Bring to a boil, then reduce the heat to medium-low and simmer until the tamarind has softened, about 15 minutes. Off heat, stir in the fish sauce and soy sauce.

Step 2

Let the mixture cool slightly, then transfer to a blender. Blend until smooth, about 1 minute. Strain the mixture through a fine mesh strainer, pressing on the solids; discard the solids. Stir in the lime juice, then taste and season with pepper. Use immediately or refrigerate for up to 2 weeks.

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