The Pioneer Woman Tasty Kitchen
Profile Photo

Chipotle and Tamarind Sauce

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A sweet and spicy sauce that goes great on pretty much anything.

Ingredients

  • 6 cloves Garlic, Skin On
  • 8 whole Cherry Tomatoes
  • 1 whole Onion, Peeled And Cut Into Wedges
  • ½ Tablespoons Canola Oil
  • 1 teaspoon Salt To Taste
  • 1 cup Tamarind Juice
  • 1 whole Cone Of Mexican Piloncillo, Or 2 Tablespoons Brown Sugar
  • ¼ cups Cilantro, Chopped
  • 7 ounces, weight Canned Chipotle Peppers In Adobo Sauce

Preparation

Preheat oven to 450ºF.

Add the garlic, tomatoes and onion into a baking dish. Add the oil and a pinch of salt and swirl the ingredients to lightly coat with oil.

Place into the preheated oven to roast and slightly char, about 25 minutes.

While the vegetables roast, add the tamarind juice and the piloncillo into a skillet or saucepan. Cook on medium heat to soften and break down the unrefined sugar. Once it boils, reduce the heat to low.

Once cooked, remove the roasted vegetables from the oven and let them cool. Remove the skin from the garlic, and add the flesh into a blender or food processor. Add the tomatoes and onion as well as the tamarind and piloncillo mixture and the cilantro. Add in the can of chipotle peppers along with the adobo sauce. I just love that stuff.

Blend until you have a nice, smooth sauce. Add in a bit of water if you want to thin it out a bit.

This will make a couple of cups of sauce and you can use it on pretty much anything. At first I was thinking it was just going to be too hot due to the amount of chipotle peppers, but it gets perfectly balanced by the sourness from the tamarind, as well as the sweetness of the onion and piloncillo. I’ve been drizzling this all over my eggs in the morning, as well as on any Mexican food that I make during the week. Enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Homemade Honey Almond Butter
Profile Photo by Gayle | Pumpkin 'N Spice in Condiments
This Homemade Honey Almond Butter is paleo, gluten-free, ready in less...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 15 Level: Easy


Gin & Lemon Curd
Profile Photo by Lou | Crumbs and Corkscrews in Condiments
Quite simply the most delicious but simple, fresh and zingy gin...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Strawberry Chia Jam
Profile Photo by Becca Davis in Condiments
Super quick, seasonal and delicious, you won't be able to get...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Classic Béchamel Sauce
Profile Photo by Sarah in Condiments
A new way to make the classic béchamel sauce.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Simple Marinara Sauce
Profile Photo by Lori Kemph | Mutt & Chops in Condiments
A marinara sauce needs to be clean, smooth, fresh, herby, with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy