| Prep: 10 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
Today we’re showcasing a recipe close to my heart – meet the gorgeous Sampaloc BBQ Sauce. First and foremost, let me tell you, there’s nothing quite like this beautiful concoction that melds the tangy complexity of tamarind (sampaloc) with a subtle touch of sweetness. Inspired by my roots and my home state of California, this sauce is more than just a dipping choice; it’s a bridge that connects my two cultural identities through food.
What Makes Sampaloc BBQ Sauce So Special
The highlight of this fusion recipe is tamarind, a fruit that was part of my childhood growing up in a Gujarati household. Tamarind never fails to remind me of my Gujarati roots. Sourcing the best tamarind here in California can be a challenge. But when I taste the superb tanginess it lends to the Sampaloc BBQ Sauce, every effort to find this fruit becomes worth it.
Apart from the taste, this miraculous fruit also offers an appropriately named Healthline wealth of health benefits. From aiding digestion to promoting heart health and being rich in antioxidants, it’s a culinary delight that’s as nutritious as it is delicious.
A Versatile Companion to Multiple Dishes
While there are many tamarind-based recipes out there, what makes this Sampaloc BBQ Sauce unique is its versatility. It’s not just a condiment, but a companion that enhances the taste and texture of all things grilled. The sublime mix of tamarind pulp, soy sauce, and cider vinegar provides a pleasant surprise to the palate, making it the perfect pair for a barbecue cookout, similar to a Bon Appetit tamarind glaze.
My personal favorite is adding it to some succulent chicken wings or a perfectly seared steak. The sight of my loving husband and two sons enjoying these meals brought to life by this tangy and slightly spicy sauce is a sight I will never tire of.
At the end of the day, this Sampaloc BBQ Sauce is more than just a recipe to me. It’s a fond journey that takes me back to my roots while reinforcing the love I have for my present.
What You’ll Need
- 1 cup tamarind (sampaloc) pulp
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cider vinegar
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon cornstarch (optional)
- 1/2 cup water
Method
Step One
Firstly, extract the tamarind (sampaloc) pulp. You can do this by soaking the tamarind in hot water for about 10-15 minutes. After soaking, use your hands to squish the tamarind until you obtain a pulpy mixture. Afterwards, strain it to remove seeds and any tough parts, leaving only the flavourful pulp.
Step Two
In a medium saucepan, combine the tamarind pulp, ketchup, brown sugar, soy sauce, cider vinegar, grated ginger, minced garlic, ground black pepper, and salt. Mix them all together until well combined.
Step Three
Over medium heat, bring the mixture to a slow boil, constantly stirring to prevent it from sticking to the bottom of the saucepan. Once boiling, reduce the heat to low and let it simmer for about 20 minutes until the mixture thickens.
Step Four
In a separate bowl, if you choose to include cornstarch, mix the cornstarch and water together until smooth. Slowly add this to the BBQ sauce mixture while continuously stirring. This will further thicken the sauce, giving it a glossier finish.
Step Five
Continue stirring and simmering the BBQ sauce for another 10 minutes. After this, remove from the stove and let it cool. Your Sampaloc BBQ Sauce is ready to use for marinating or as a dipping sauce. Store in an airtight container in the refrigerator if you have leftovers.
