Tamarind Chili Dipping Sauce
Makes about 2 cups
This Thai-style condiment is amazing with grilled meats and fried foods.
Ingredients #
- 2 lemon grass stalks, trimmed, bottom 8" chopped
- 1 large shallot, chopped
- 3 tbs vegetable oil
- 1 serrano chili, chopped
- 1 tbsp tomato paste
- 1 tbsp grated fresh ginger
- 2 ½ c water
- 2 oz tamarind pulp
- 5 tbsp packed light brown sugar
- ¼ c fish sauce
- 1 tbsp soy sauce
- 3 tbsp lime juice (1-2 limes)
- Ground black pepper
Instructions #
In a medium saucepan over medium, combine the lemon grass, shallot, oil and chili. Cook, stirring, until just beginning to brown, 3 to 5 minutes. Add the tomato paste and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
Add the water, tamarind and sugar. Bring to a boil, then reduce the heat to medium-low and simmer until the tamarind has softened, about 15 minutes. Off heat, stir in the fish sauce and soy sauce.
Let the mixture cool slightly, then transfer to a blender. Blend until smooth, about 1 minute. Strain the mixture through a fine mesh strainer, pressing on the solids; discard the solids. Stir in the lime juice, then taste and season with pepper. Use immediately or refrigerate for up to 2 weeks.