Sweet and Sour Dipping Sauce

1 cup coconut palm sugar*
1 cup water
¼ cup tamarind paste*
1 tablespoon salt, to taste
3–4 cloves minced garlic
1–2 tablespoons chili flakes, to taste
Juice of half a lime
1 tablespoon chopped cilantro or diced red sweet pepper

  1. Place water and sugar in a saucepan, bring to a boil, stirring with a wooden spoon until sugar has dissolved if in granular form or incorporated if sugar is soft.
  2. Reduce heat, add tamarind paste, salt, garlic and chili, simmer to reduce until thickened to consistency of gravy or sauce, your preference.
  3. Remove from heat, add lime juice, allow to cool reaching room temperature before serving.

Garnish with cilantro and or sweet pepper. Sauce will keep for weeks refrigerated; bring to room temperature before using.

* Tamarind paste and coconut palm sugar available at Berkshire Organics, Dalton; Guido’s, Great Barrington & Pittsfield; and McEnroe Organic Farm, Millerton, NY.

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