Tamarind Dipping Sauce

July, Issue 1, 2015

 

  • 4 ozs. spicy sauce
  • 1 oz. tamarind concentrate
  • 1 oz. cilantro, finely chopped
  • 1 Scotch bonnet pepper, de-seeded, chopped finely
  • 1 oz. ginger, peeled and chopped finely
  • 1 head roasted garlic, mashed
  • 1 orange for zest and juice
  • 8 ozs. sweet and sour saucne
  • 4 ozs. oyster sauce
  • 2 ozs. red rum
  • 4 ozs. Hoisin sauce
  • 1 oz. black sesame seeds

 

Direction

 

  1. Combine all ingredients in a glass or stainless steel bowl and allow flavours to meld.
    Makes 10 2-oz. servings.

 

Serve as dip for jerk dishes.
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-By Bill Moore, Push Cart Foods

We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: caribbeanfoodguide@gmail.com