1 cup coconut palm sugar*
1 cup water
¼ cup tamarind paste*
1 tablespoon salt, to taste
3–4 cloves minced garlic
1–2 tablespoons chili flakes, to taste
Juice of half a lime
1 tablespoon chopped cilantro or diced red sweet pepper
- Place water and sugar in a saucepan, bring to a boil, stirring with a wooden spoon until sugar has dissolved if in granular form or incorporated if sugar is soft.
- Reduce heat, add tamarind paste, salt, garlic and chili, simmer to reduce until thickened to consistency of gravy or sauce, your preference.
- Remove from heat, add lime juice, allow to cool reaching room temperature before serving.
Garnish with cilantro and or sweet pepper. Sauce will keep for weeks refrigerated; bring to room temperature before using.
* Tamarind paste and coconut palm sugar available at Berkshire Organics, Dalton; Guido’s, Great Barrington & Pittsfield; and McEnroe Organic Farm, Millerton, NY.
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.