Tamarind Ketchup

Name: Tamarind Ketchup
Yield: makes 2 cups
Ingredients: 8 ripe tomatoes (preferably Romas); 1 small yellow onion, diced; 1 clove garlic, smashed; 1 cup honey; 1 tablespoon apple cider vinegar; 4 teaspoons kosher salt; 1 cup golden tamarind concentrate or paste (not dark brown); 1/2 teaspoon whole cloves; 1/2 teaspoon allspice; 1 cinnamon stick, broken into pieces

December 14, 2011

Tamarind provides acidity with a delicious fruity tartness. It is mainly used in Indian, Thai, and Mexican cooking, although it grows in many tropical climates, including Florida. Look for the caramel-colored tamarind concentrate or paste in markets, as extracting the fruit from the pods is labor-intensive. Use the ketchup on the Indonesian Corn Fritters (page 155), Indian Spiced Scrambled Eggs (page 75), and burgers or grilled shrimp. For all of the preserving recipes, including this one, use kosher salt; unlike table salt, it is free of additives that can discolor ingredients.

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