Best Tamarind Barbecue Sauce Recipes

Tamarind Barbecue Sauce image

Provided by gailanng

Categories Sauces

Time 35m

Yield 1 cup

Number Of Ingredients 17

2 -3 shallots, diced
4 large garlic cloves, chopped
1 inch piece ginger, peeled & chopped
1 pinch of smoked spanish paprika
1 teaspoon ground coriander powder
1/2 teaspoon ground cumin powder
1/2 red chili powder, to taste
1 pinch ground allspice
salt and pepper, to taste
1/2 tablespoon brown sugar, to taste
3 -4 dried red chilies, soaked in a little hot water for 30 minutes
1/2 cup tamarind paste (or concentrate)
1/4 cup honey
2 tablespoons sambal oelek or 2 tablespoons chili paste, to taste
2 tablespoons soy sauce
1 tablespoon canola oil or 1 tablespoon vegetable oil
water or juice

Steps:

In a sauce pan on medium high heat, add the oil. When hot, saute the shallots, garlic and ginger. Let cook until the shallots have become translucent and softened.
Add in the spices (paprika, ground coriander powder, ground cumin powder, red chili powder, ground allspice, salt & pepper). Let the spices fry for a minute or so and then start adding in the other ingredients: brown sugar, dried red chilies along with their soaking liquid, tamarind, honey, sambal oelek and soy sauce. Mix well.
Add about 1 cup or so of water (you could also add your favorite juice such as mango, orange or a mixed fruit juice). Bring to a gentle boil, reduce the heat to a gentle simmer; cook until thickened and reduced. Let cool slightly, adjust any seasonings and blend into a smooth thick paste.
Store in an airtight container or jar for up to 1 week or so in your refrigerator.

T-Bone Steak with Tamarind Barbecue Sauce and Basil-Marinated Tomatoes image

Provided by Bobby Flay

Time 1h32m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons olive oil
1 red onion, coarsely chopped
3 cloves garlic, coarsely chopped
8 canned plum tomatoes and their juices, coarsely chopped
1/4 cup ketchup
1 cup water
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
2 tablespoons molasses
2 tablespoons tamarind concentrate or paste
1 habanero pepper, chopped
2 tablespoons ancho chile powder
1 tablespoon paprika
Salt and freshly ground pepper
4 T-bone steaks (about 10 ounces each)
Olive oil
1 pint cherry tomatoes, halved
1/4 cup basil chiffonade
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground pepper

Steps:

Heat oil in a large saucepan over medium-high heat. Add onions and garlic and cook until soft. Add remaining ingredients and cook for 20 minutes. Place mixture in a blender and blend until smooth. Return to the saucepan and cook an additional 15 to 20 minutes, or until thickened. Preheat grill. Reserve 1 cup of the sauce. Brush steaks with olive oil and season with salt and pepper to taste. Place on the grill and grill for 4 to 5 minutes, or until golden brown. Turn the steaks over and continue grilling for 5 to 6 minutes. During the last 2 minutes of grilling, brush the steak with some of the sauce and grill for 1 minute on each side. Remove the steaks from the grill and brush with the reserved barbecue sauce. Serve with the Basil-Marinated Tomatoes on the side.
Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Anglo-Tex Mex Tamarind and Treacle Barbecue Sauce image

Provided by Millereg

Categories Sauces

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons unsalted butter
1/2 cup finely diced onion
4 garlic cloves, finely diced
6 plum tomatoes, coarsely chopped
1/4 cup ketchup
1/4 cup water
2 tablespoons English mustard
2 tablespoons dark brown sugar
3 tablespoons treacle (may substitute molasses)
2 tablespoons tamarind paste
1 teaspoon cayenne pepper
1 tablespoon dried ancho chile powder
1 tablespoon paprika
1 tablespoon Worcestershire sauce

Steps:

Heat the butter in a large saucepan over medium-high heat.
Add the onions and garlic and cook until soft.
Add the remaining ingredients and cook for 15 minutes.
Place the mixture in a blender and blend until smooth.
Return to the saucepan and cook for an additional 15 to 20 minutes, or until thickened to your liking.