Tamarind BBQ Sauce
Tamarind BBQ Sauce is a bold, tangy, and slightly sweet sauce that adds a unique twist to traditional barbecue flavors. Made with tamarind pulp, spices, and a hint of heat, it delivers a rich, zesty punch perfect for grilled meats, roasted veggies, or dipping. A global favorite, it's both exotic and incredibly versatile.
Equipment
- Medium saucepan
- Blender or immersion blender
- Measuring cups and spoons
- Cutting board & knife
- Wooden spoon or spatula
- Fine mesh strainer (optional, for smoother sauce)
Ingredients
- ¼ cup tamarind paste or ½ cup tamarind pulp, reduced
- 1 cup ketchup
- 1 tsp Worcestershire sauce
- 1- inch piece fresh ginger peeled and chopped
- 2 cloves garlic peeled
- 1 tsp Dijon mustard
- ⅓ cup dark brown sugar packed
- 1 whole habanero pepper optional, for heat
- ½ tsp hot sauce optional, for extra kick
- ¼ to ½ cup apple cider vinegar to taste
- Freshly ground black pepper to taste
Instructions
- In a medium saucepan over medium heat, add a splash of oil. Add chopped ginger and garlic. Sauté for 1–2 minutes until fragrant.
- Stir in tamarind paste, ketchup, Worcestershire sauce, Dijon mustard, brown sugar, and the whole habanero pepper (if using).
- Add ¼ cup of apple cider vinegar to start. Stir the mixture until well combined. Adjust later if needed for tanginess.
- Bring the mixture to a simmer. Cook uncovered for about 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove the habanero (or leave it in for extra heat). Transfer the sauce to a blender or use an immersion blender to purée until smooth. Season with freshly ground black pepper and hot sauce to taste.
- Taste the sauce and adjust vinegar or sweetness if needed. Let cool and store in a sterilized jar in the fridge for up to 2 weeks.