| Pure tamarind concentrate 14 oz. Garlic, minced 2 Tbsp. Crushed red pepper 2 Tbsp. Medium-sweet soy sauce 1 cup Sweet Hungarian paprika 1/4 cup Indian curry powder 3 Tbsp. Dark-roasted chili powder 3 Tbsp. Kimchee sauce (see note) 1/4 cup Dried chipotle, ground 1 tsp. Hot, light brown caramel (recipe follows) 3/4 cup 1. In nonreactive bowl, whisk together tamarind, garlic, red pepper, soy sauce, paprika, curry powder, chili powder, kimchee sauce and chipotle. Transfer to nonreactive saucepan. Simmer 10 minutes. 2. Slowly whisk in 3/4 cup hot caramel. Simmer 10 minutes. Skim particles that float to top. Pass through fine chinois or double-mesh strainer. Cool in water bath. Refrigerate. Note: A mixture of 1/4 cup ketchup and 1/2 tsp. cayenne pepper sauce may be substituted for kimchee sauce |
| Tamarind BBQ Sauce |