How to make tamarind sauce



The tamarind It is a tree native to Africa but is currently distributed, also, by countries in Asia, Latin America and Oceania. This tree produces fruits similar to legumes, since in the same shell there can be several seeds. They are edible and are used mostly in the asian cuisine and some Latin American countries, both to spice up dishes and to make sauces, drinks and desserts. In this article we show you a simple recipe to make one of the most common sauces in this type of kitchen. If you want to know how to make tamarind sauce Keep reading and discover the steps.

Low difficulty Ingredients:
  • 1/2 glass of white vinegar
  • 1/2 glass of water
  • 1/2 glass of sugar
  • Ketchup or ketchup
  • Tamarind fruits
  • a pinch of salt
  • 3 tablespoons lemon juice
  • 1/2 tablespoon cornstarch
  • 1/2 clove of minced garlic
  • Pepper (optional)
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The first thing you should do to prepare tamarind sauce is extract the meat from the tamarind fruit. To do this, remove the shell. You will see that a kind of threads cover the entire pulp, remove them. Open the fruit and remove the seeds inside. The rest, the meat that covered the seeds is what we need to make the sauce. You will need to fill a cup approximately.


Then, place the tamarind fruit meat in a pan or saucepan, add the water and heat it over medium heat. You will see that tamarind begins to fall apart. Do not stop stirring so it does not burn or sin.


Now, add sugar and white vinegar And keep moving. Then, add the tomato sauce and lemon juice. Put a pinch of salt. If you want, you can add some soy sauce to give it more flavor.

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Itches well 1/2 clove of garlic and add it to tamarind sauce. If you want, to give it a more spicy touch, add a little pepper.

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Lower the heat a little and dissolve corn starch or cornstarch with a little cold water, no more than 1/4 glass. As the tamarind sauce will already be boiling, add this solution and mix everything well.

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Now remove from heat, let it cool a little and beat the tamarind sauce with the mixer to make it a smoother texture and remove all lumps. If you want a more liquid tad, add a little water.

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The Tamarind sauce It is ideal for both stuffed and fried, to season the chicken, accompany fish such as salmon or even dress salads.


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