Chili Tamarind Sauce (Sf, Gf, V Options)
This recipe takes its inspiration from Thai cuisine. Sweet, sour, hot and salty are the flavors that explode from this sauce. When reduce to the right consistency a silky and velvet textured sauce is produced that can be used on seafood, shellfish, tofu, meat, and poultry. Or, as a condiment for steamed rice, noodles, and or vegetables. One of the things I appreciate about this recipe is that you get to control the levels of heat, saltiness, sourness, and sweetness. You can really tailor this sauce to suit your palate.
Equipment
- Medium saucepan
Ingredients
- 6 fresh red spur or fresno chili peppers finely minced
- 2 red Thai chilis finely minced
- 1/4 yellow bell pepper finely minced
- 1/4 green bell pepper finely minced
- 1/4 orange bell pepper finely minced
- 2 spring onions finely chopped separate the white part from the green tops
- 6 cloves garlic chopped
- 2 tbsp cilantro stems chopped
- 5 tbsp tamarind concentrate
- 3/4 cups water
- 2-3 tbsp fish sauce
- 4 oz palm sugar or brown sugar
- 2 tbsp cooking oil
- 2 tbsp of cilantro leaves for garnish
- 2 tbsp of green onion tops for garnish
Instructions
- Over medium heat put 2 tbsp of cooking oil into a saucepan. Sauté garlic, cilantro stems and the white part of green onions for 1 minute or until fragrant.
- Add bell peppers and all the chili peppers. Continue to sauté for 2-3 minutes.
- Add tamarind, water, and sugar. Bring to a boil stirring continuously until the sugar has dissolved. Add fish sauce and stir well and reduce heat slightly.
- Allow to simmer until the sauce has reduced by half about 5 minutes, or until you achieve your desired thickness. If the sauce is too thick, add a couple of tbsps. of hot water and mix well until its incorporated and desired thickness is achieved.
- Chili tamarind sauce is ready to be used.
Notes
No Chili Or Milder Version
For a milder sauce remove seeds before mincing chili peppers. Replace all the chili peppers with 1 medium size red capsicum chopped finely.
Remember when handling chili peppers to keep your hands away from your eyes and open wounds. Veganize It Replace fish sauce with the vegan fish sauce or tamari sauce. Start out with 1 tbsp and taste for saltiness. Soy And Wheat Free Replace fish sauce with coconut amino’s or Bragg’s amino acids. Start out with 1 tbsp and taste for saltiness. Sugar If possible, use the palm sugar listed in the recipe. It creates a unique taste that you aren’t able to achieve with brown or white sugar. If you are unable to get your hands on palm sugar, coconut sugar, dark or light brown sugar will work. As a last resort use white sugar. The sweet profile in this recipe is not just about imparting sweetness. It’s about bringing flavor and balance to this recipe. I’ve never used honey or maple syrup, so I cannot say if they would make a good substitute or not. The same is true of sugar substitutes and artificial sweeteners. Storage Store leftover sauce in the refrigerator for up to 1 week. The sauce can be frozen for up to 3 months. Defrost in the refrigerator. Reheat in a saucepan or in the microwave. Note: The texture of the peppers will change once frozen and defrosted. What And Where To Purchase Tamarind concentrate at your local Asian store. Or dragonfly tamarind concentrate on Amazon. Palm sugar at your local Asian store. Or palm sugar online at Amazon. Fish sauce can be purchased at your local Asian store and many grocery store carry the Thai Kitchen brand. I like Healthy Boy brand.
Remember when handling chili peppers to keep your hands away from your eyes and open wounds. Veganize It Replace fish sauce with the vegan fish sauce or tamari sauce. Start out with 1 tbsp and taste for saltiness. Soy And Wheat Free Replace fish sauce with coconut amino’s or Bragg’s amino acids. Start out with 1 tbsp and taste for saltiness. Sugar If possible, use the palm sugar listed in the recipe. It creates a unique taste that you aren’t able to achieve with brown or white sugar. If you are unable to get your hands on palm sugar, coconut sugar, dark or light brown sugar will work. As a last resort use white sugar. The sweet profile in this recipe is not just about imparting sweetness. It’s about bringing flavor and balance to this recipe. I’ve never used honey or maple syrup, so I cannot say if they would make a good substitute or not. The same is true of sugar substitutes and artificial sweeteners. Storage Store leftover sauce in the refrigerator for up to 1 week. The sauce can be frozen for up to 3 months. Defrost in the refrigerator. Reheat in a saucepan or in the microwave. Note: The texture of the peppers will change once frozen and defrosted. What And Where To Purchase Tamarind concentrate at your local Asian store. Or dragonfly tamarind concentrate on Amazon. Palm sugar at your local Asian store. Or palm sugar online at Amazon. Fish sauce can be purchased at your local Asian store and many grocery store carry the Thai Kitchen brand. I like Healthy Boy brand.
Nutrition
Serving: 6ServingsCalories: 165kcalCarbohydrates: 31gProtein: 2gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 519mgPotassium: 309mgFiber: 2gSugar: 21gVitamin A: 707IUVitamin C: 89mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!
