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Spiced tamarind barbecue sauce
Ingredients
- 1 cup (250 mL) seedless tamarind paste
- 3 cups (750 mL) water
- 1 cup (250 mL) packed brown sugar
- 1 teaspoon (5 mL) minced ginger
- 1 teaspoon (5 mL) ground cinnamon
- 1 teaspoon (5 mL) ground allspice
- 1 tablespoon (15 mL) tomato paste
- 2 tablespoons (30 mL) molasses
- 1 teaspoon (5 mL) ground mustard
- Salt and pepper to taste
Guava barbecue sauce:
- 2 cups (500 mL) guava paste
- 1/2 cup (125mL) water
- 1/2 teaspoon (2 mL) ground cinnamon
- 1/2 teaspoon (2 mL) ground thyme
- 1/4 teaspoon (1 mL) freshly ground black pepper
- 1 tablespoon (15 mL) sambal oelek
- 1/4 cup (60 mL) spiced rum
Directions
- In a 1.5 litre saucepan, combine paste and water over medium heat. Stir paste while separating with a wooden spoon and bring sauce to a boil. Reduce heat and simmer until sauce thickens to coat the back of a spoon.
- Remove the pan from the heat and strain the sauce into a bowl. Discard the skin and any stray seeds, return the tamarind sauce to the pan over medium heat.
- Add remaining ingredients. Reduce heat and simmer for about 15 minutes. Let cook, store in a sterilized glass jar or an airtight container in the refrigerator for up to two weeks. Use as a glaze on chicken, pork or beef.
Guava barbecue sauce:
- To prepare the sauce, in a small saucepan, add paste and water over medium heat and combine thoroughly to make a sauce that coats the back of the spoon. Stir and let simmer for five minutes.
- Reduce heat to low and add remaining ingredients. Stir and let simmer for five minutes.
- Brush or spoon the sauce over grilled chicken or pork.
