Ingredients
- 4 cups boiling water
- 1 (14-ounce) brick tamarind pulp
- 1 1/4 cups balsamic vinegar
- 1 pound shallots, sliced
- 1 cup Demerara sugar
- 2 garlic cloves, crushed
- Salt and freshly ground pepper
Directions
In a bowl, pour water over tamarind and let sit for 10 minutes to hydrate, then mix well and strain pulp, leaving seeds, creating tamarind juice.
In a saucepan, bring tamarind juice, balsamic vinegar, shallots, sugar, and garlic to a simmer and reduce to thicken to nappe consistency, about 20 to 35 minutes. Season to taste, strain, cool and refrigerate
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