su-Tamarind Chipotle Barbecue Sauce Image

Photo: Jennifer Causey; Styling: Claire Spollen

Total Time 1 hr 25 mins
AuthorElaine Johnson

We came up with this sauce for chicken wings but found ourselves slathering it on ribs, burgers, and hot dogs too. It even works as a dip for potato chips and shrimp. The magic ingredient is tamarind, a tangy fruit popular in Latino and Asian cuisines.

How to Make It

Step 1
1

Crack brittle shells from tamarind pods; peel off shells and fibers. Put fruit and 2 cups water in a medium saucepan, cover, and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and let stand, covered, 20 minutes, stirring occasionally. Strain mixture into a bowl, pushing pulp through; discard contents of strainer.

Step 2
2

Meanwhile, in another medium saucepan, sauté onion in oil until golden, 6 to 8 minutes. Add tamarind pulp and remaining sauce ingredients. Bring to simmering over medium-high heat; then reduce heat and simmer, partially covered, 15 minutes to blend flavors, stirring occasionally. Purée sauce in a blender until smooth.

Step 3
3

* Find at Latino markets and online (sold as "fresh tamarind"), and look for smooth, soft-looking fruit beneath the brittle shells.

Step 4
4

Make ahead: Up to 3 weeks, chilled.

Ingredients

 3/4 pound tamarind pods*
 1 medium onion, chopped
 1 tablespoon olive oil
 2 to 4 tsp. chopped canned chipotle chiles
 1 1/2 cups ketchup
 1/3 cup packed light brown sugar
 1/2 teaspoon kosher salt
 1/2 teaspoon pepper
  Pinch ground cloves or allspice

Directions

Step 1
1

Crack brittle shells from tamarind pods; peel off shells and fibers. Put fruit and 2 cups water in a medium saucepan, cover, and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and let stand, covered, 20 minutes, stirring occasionally. Strain mixture into a bowl, pushing pulp through; discard contents of strainer.

Step 2
2

Meanwhile, in another medium saucepan, sauté onion in oil until golden, 6 to 8 minutes. Add tamarind pulp and remaining sauce ingredients. Bring to simmering over medium-high heat; then reduce heat and simmer, partially covered, 15 minutes to blend flavors, stirring occasionally. Purée sauce in a blender until smooth.

Step 3
3

* Find at Latino markets and online (sold as "fresh tamarind"), and look for smooth, soft-looking fruit beneath the brittle shells.

Step 4
4

Make ahead: Up to 3 weeks, chilled.

Tamarind Chipotle Barbecue Sauce

Search All of Sunset's Recipes