Chipotle and Tamarind Sauce

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!