paste (in block form)
red wine vinegar
extra virgin olive oil
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
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin