Tamarind Sauce

Preparation info

  • Yield:

    1 cup

    • Difficulty


Appears in


By James Peterson

Published 1991

  • About


tamarind pulp 2 walnut-size


  1. Combine the tamarind pulp and water in a small saucepan and bring to a simmer. Poke at the pulp with a wooden spoon to get it to dissolve. Strain into a clean saucepan.
  2. Add the garlic, sugar, fish sauce, chiles, and ginger and bring to a simmer. Simmer gently for 3 minutes, then let cool. Serve at room temperature.