Tamarind Dipping Sauces Three Ways (Print Version)

# Ingredients:

→ Simple Sauce

01 - 2 tablespoons tamarind paste
02 - 180 milliliters water, plus more if tamarind is very sour
03 - 2 tablespoons finely chopped shallots or red onions
04 - 1 tablespoon finely chopped green chilies, red chilies, or jalapeños
05 - 1 tablespoon chopped fresh cilantro
06 - 1 tablespoon brown sugar or honey, to taste
07 - 1 teaspoon ground cumin (optional)
08 - Salt, to taste
09 - Optional: grated ginger or garlic, fresh mint leaves, chopped green onions, soy sauce

→ Salsa Style

10 - 2 tablespoons tamarind paste
11 - 200 grams tomatoes (Roma or vine-ripe), finely chopped
12 - 2 tablespoons finely chopped shallots or red onions
13 - 2 tablespoons chopped fresh mint leaves or cilantro (or both)
14 - 1 tablespoon finely chopped green chilies, red chilies, or jalapeños
15 - 0.5 teaspoon freshly grated garlic
16 - 0.25 teaspoon ground cumin
17 - 0.25 teaspoon cayenne pepper or chili powder
18 - Salt, to taste
19 - Brown sugar or honey, as needed if tamarind is too sour, added 1 teaspoon at a time

→ Thick Asian Style

20 - 2 tablespoons tamarind paste
21 - 180 milliliters water, plus more if tamarind is very sour
22 - 1.5 teaspoons corn starch
23 - 1.5 tablespoons finely chopped green onions or chives
24 - 1.5 tablespoons chopped fresh cilantro (optional)
25 - 1 tablespoon brown sugar or honey, to taste
26 - 1 tablespoon toasted sesame oil
27 - 2 teaspoons toasted sesame seeds
28 - 2 teaspoons soy sauce (optional, add salt only if needed)
29 - 1 teaspoon freshly grated ginger or garlic
30 - 0.33 teaspoon red pepper flakes, to taste
31 - Salt, to taste

# Instructions:

01 - In a small saucepan, combine tamarind paste with water and bring to a boil. Remove from heat and allow the mixture to cool to room temperature. Stir in chopped shallots, chilies, cilantro, brown sugar or honey, and ground cumin. Mix thoroughly until well combined. Adjust seasoning with salt if required. Let the sauce rest for several hours for flavors to meld.
02 - In a mixing bowl, add tamarind paste, chopped tomatoes, shallots, mint or cilantro, chilies, garlic, ground cumin, and cayenne pepper. Mash together using a wooden pestle, spoon, or masher until the mixture reaches a coarse salsa consistency. Alternatively, pulse briefly in a food processor. Adjust with brown sugar or honey and salt as needed.
03 - In a saucepan, combine tamarind paste with 120 milliliters water and bring to a simmer over medium-high heat. Dissolve corn starch in the remaining water, then whisk into the hot tamarind mixture. Stir continuously until the sauce thickens. Remove from heat and allow to cool. Add green onions, cilantro, brown sugar or honey, toasted sesame oil, sesame seeds, soy sauce, ginger, and red pepper flakes. Mix thoroughly. Adjust seasoning with salt as required.

# Notes:

01 - To intensify flavor, toast sesame seeds in sesame oil with red pepper flakes before adding to the sauce.
02 - Adjust sweeteners and seasonings to preferred balance of sour, sweet, and spicy.
03 - Tamarind paste is available at international markets or can be prepared by soaking 50 grams of dried tamarind in 120 milliliters warm water, then extracting and straining the pulp.
04 - For a substitute, use pomegranate molasses, adjusting liquid and sweetener to match desired sourness.
05 - Sauces may be prepared 1–2 days in advance; salsa is best served fresh. Store leftovers refrigerated for up to 5 days. Not recommended for freezing.

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