Tamarind lends a fruity tartness to this peanut sauce, a West Indian version of an Indonesian classic. The sauce is great with any type of sate, as well as grilled chicken or seafood.
1 clove garlic, minced
1 teaspoon sambal ulek or other chile paste or sauce
3/4 cup creamy peanut butter
1/4 cup Tamarind Water
2 tablespoons sweet soy sauce or 1 tablespoon each regular soy sauce and molasses
2 tablespoons distilled white vinegar, or more to taste
3/4 to 1 cup water
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, uncovered, until dark and well flavored, about 5 minutes, adding water as necessary to obtain a thick but pourable sauce. Remove from the heat and taste for seasoning, adding sweet soy sauce or vinegar as necessary; the sauce should be highly seasoned.
Serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 3 days.
Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 15 min
Servings: makes 2 cups sauce
Recipe By: Steven Raichlen
From: The Barbecue! Bible
Used with permission of Workman Publishing Company