Recipe - Tamarind Sauce

1 ounce Tamarind*
10 tablespoon Hot water
1 teaspoon Salt
One fourth cup Sugar
6 tablespoon Rice wine vinegar

Recipe by: Jeff Smith (The Frugal Gourmet On Our Immigrant Ancestors) *
availabe at some Asian and Indian markets

Soak the tamarind in about 5 Tbsp. of hot tap water. Stir until you have a
Strain the juice from the pulp, squeezing the pulp in a small strainer. Dis
the pulp.

Place another 5 Tbsp. of water in a small saucepan. Add 2 Tbsp. of the tama
juice, along with the remaining ingredients. Bring to a simmer and cook,
uncovered, for about 10 minutes, stirring often. The color should look like
light brown syrup. You should have Three fourths c. liquid. If not, add additional wa
and heat again for just a moment.

Store covered in the refrigerator for up to 2 months.