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This recipe is...
lower in sodium
3 tablespoons tamarind paste (in block form)
1 cup hot water
6 dry panca peppers or 3 ancho chilies, stemmed, seeded and toasted
1/2 cup freshly squeezed orange juice
juice of 1/2 lemon
2 cloves garlic,chopped
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons dry mustard
4 tablespoons honey
salt to taste
freshly ground black pepper
1. Soften the tamarind in 1/2 cup of the hot water and push through a sieve.
2. Soften the chilies in the other 1/2 cup of hot water and put in a blender along with orange juice, lemon juice, garlic, red wine vinegar, olive oil and dry mustard. Purée until smooth, add the tamarind purée and the honey and blend well.
3. Strain into a small sauce pot and simmer 5 to 10 minutes or until slightly thickened. Season with salt and pepper to taste.
Serving Size: about 2 tablespoons
Number of Servings: 4
|Fat||4 g||Fiber||2 g|
|Protein||1 g||Saturated Fat||1 g|
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