Tamarind Sauce

Tamarind sauce is a popular condiment that is a staple in many cuisines around the world. It is made from the pulp of the tamarind fruit, which has a naturally sweet and sour flavor. Tamarind sauce is used to give food a bit of a tangy and savory kick, and it is a great way to add depth to dishes. This sauce is popular in Asian, Afro-Caribbean, Latin American and Southeast Asian dishes, and it is also often used as a dipping sauce.

The primary ingredient in tamarind sauce is tamarind paste, which is a dark brown, jelly-like substance made by soaking and pressurizing the dried tamarind fruit. In Mexican cuisine, tamarind sauce is often used as a flavorful replacement for ketchup and other tomato-based sauces. This sweet and sour condiment pairs well with meats, poultry, seafood and vegetables, and can be used as a marinade or finishing sauce.

Tamarind sauce is easy to make and will keep in the fridge for up to two weeks. If you’re looking for a tasty way to add some zing to your dishes, give this tamarind sauce recipe a try.

Tamarind Sauce Recipe


– 1/2 cup tamarind paste
– 2 tablespoons honey
– 2 tablespoons Worcestershire sauce
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Pinch of cayenne pepper
– Salt and pepper, to taste


1. In a small bowl, combine the tamarind paste, honey, Worcestershire sauce, garlic powder, onion powder, cayenne pepper, salt, and pepper.

2. Whisk until everything is fully incorporated and all the ingredients are evenly distributed.

3. Transfer the tamarind sauce to a jar and cover it tightly.

4. Store in the refrigerator for up to two weeks.

5. Serve as a condiment or as a dipping sauce for meats, poultry, seafood and vegetables. Enjoy!