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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Sweet and Sour Tamarind Barbecue Sauce

October 11th, 2015 · No Comments · Allergies, Brooklyn, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Fish, Gluten-free, Gone fishing, Greenport, Grilling, Kosher, leftovers, Lunch, New York City, North Fork, Nut allergy, nut-free, pescatarian, Preserves, Queens, Summer Recipes, Travel, Travels, Vegan, Vegetarian

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I love to grill year round and enjoy barbecue sauce on meaty roasts but many store-bought brands are loaded with sugar and can be very sweet.  I have been making this savory, slightly spicy and sweet Tamarind glaze for a Caribbean-style pork shoulder roast that I serve with steamed coconut rice but it is also an excellent compliment to cold weather grilled vegetables or to fish like Bluefish, Sardines or Mackerel or try it on smoked eel.

Ingredients:
5 oz of Tamarind puree

2 ounces of ketchup
4 ounces of pineapple juice
1 cups of chopped, caramelized shallots
1/2 teaspoon of salt
1/2 cup of your favorite local honey
1 teaspoon of Sriracha

Directions:
Heat oil in a large saucepan over medium-high heat to caramelize chopped shallots. Add remaining ingredients and cook for 20 minutes. Place mixture in a blender and blend until smooth. Return to the saucepan and cook an additional 15 to 20 minutes, or until thickened.

Allow to cool and store in mason jars until ready to use. Brush on grilled fish, ribs or chicken for a tangy barbecue glaze.

Be sure to buy the purée and not the paste with seeds.  Soaking the paste, extracting the seeds and pureeing is an all day commitment.

Be sure to buy the purée and not the paste with seeds. Soaking the paste, extracting the seeds and pureeing is an all day commitment.

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