Recipe courtesy of Cheryl Smith

Tamarind and Balsamic Sauce

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  • Total: 1 hr 15 min
  • Prep: 40 min
  • Cook: 35 min
  • Yield: 4 to 6 cups
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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


  1. 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.
  2. 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