Chipotle and Tamarind Sauce

Last week I decided to step away from the office desk and go out and get some fresh air, that and some lunch. Often times I find myself eating lunch at the desk as either I am too busy, or too lazy to get up and get out. Fortunately when I do get a chance to get out, I often chose to go to the local Mexican restaurant and grocery store, El Rey Supermercado. I’m not going to lie, I love their tacos, and their tacos love me. As I normally do, I check out, then cruise through their aisles, often picking up limes or avocados. As I quickly browsed through their homemade salsas (I love their salsa verde), one of them caught my attention. It was a chipotle tamarind salsa.  That flavor profile really caught my attention enough to pick up a couple of simple ingredients and head home to make my own version.

Chipotle Tamarind Sauce Recipe

When I first noticed tamarind, I was completely unaware that the Mexican culture used tamarind in their cooking. I knew the Thai culture used it in many of their dishes, and I often use it when making pad thai, so I was really surprised, and excited to use it to say the least.

Let’s get started.

  • 8 cherry tomatoes
  • 1 whole medium sized onion
  • 7 oz can of chipotle peppers in adobo sauce
  • 1 cup tamarind juice
  • 1 cone of Mexican Piloncillo
  • 6 cloves garlic, skin on
  • salt to taste
  • 1/2 tbsp canola oil
  • 1/4 cup cilantro, chopped

Preheat your oven to 450 degrees.

Add the garlic, tomatoes, and onion to a baking dish. Add the oil and a pinch of salt and swirl the ingredients to lightly coat with oil.

Place into the preheated oven to roast and slightly char, about 25 minutes.

While the vegetables roast, add the tamarind juice and the piloncilloto a skillet or sauce pan. Cook on medium heat to soften and break down the unrefined sugar. Once it boils, reduce the heat to low.

How to make chipotle tamarind sauce

Once cooked, remove from the oven and let cool.  Remove the skin from the garlic, and add them to a blender or food processor. Add in the tamarind and piloncillo as well as the cilantro.  Add in the can of chipotle peppers, along with the adobo sauce. I just love that stuff.

Blend until you have a nice, smooth sauce. Add in a bit of water if you want to thin it out a bit.

This will make a couple of cups of sauce, and you can use it on pretty much anything. The chipotle tamarind sauce was pretty amazing. At first I was thinking it was just going to be too hot due to the amount of chipotle peppers, but it gets perfectly balanced by the sourness from the tamarind, as well as the sweetness of the onion and piloncillo. I’ve been drizzling this all over my eggs in the morning, as well as any Mexican food that I make during the week, such as these tostadas.

If you are looking for a great sauce that can be used on any meal, give this one a shot. I bet it would also be a great condiment on a sandwich, or heck even to dip some french fries in. Hope you enjoy!

Chipotle and Tamarind Sauce
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 8 cherry tomatoes
  • 1 whole medium sized onion
  • 7 oz can of chipotle peppers in adobo sauce
  • 1 cup tamarind juice
  • 1 cone of Mexican Piloncillo
  • 6 cloves garlic, skin on
  • salt to taste
  • ½ tbsp canola oil
  • ¼ cup cilantro, chopped
Instructions
  1. Preheat your oven to 450 degrees.
  2. Add the garlic, tomatoes, and onion to a baking dish. Add the oil and a pinch of salt and swirl the ingredients to lightly coat with oil.
  3. Place into the preheated oven to roast and slightly char, about 25 minutes.
  4. While the vegetables roast, add the tamarind juice and the piloncilloto a skillet or sauce pan. Cook on medium heat to soften and break down the unrefined sugar. Once it boils, reduce the heat to low.
  5. Once cooked, remove from the oven and let cool. Remove the skin from the garlic, and add them to a blender or food processor. Add in the tamarind and piloncillo as well as the cilantro. Add in the can of chipotle peppers, along with the adobo sauce. I just love that stuff.
  6. Blend until you have a nice, smooth sauce. Add in a bit of water if you want to thin it out a bit.
  7. This will make a couple of cups of sauce, and you can use it on pretty much anything. The chipotle tamarind sauce was pretty amazing. At first I was thinking it was just going to be too hot due to the amount of chipotle peppers, but it gets perfectly balanced by the sourness from the tamarind, as well as the sweetness of the onion and piloncillo. I’ve been drizzling this all over my eggs in the morning, as well as any Mexican food that I make during the week, such as these tostadas.
  8. If you are looking for a great sauce that can be used on any meal, give this one a shot. I bet it would also be a great condiment on a sandwich, or heck even to dip some french fries in. Hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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