Thursday, May 23, 2013

Tamarind Ketchup and BBQ Sauce

On Wednesday, May 22nd, Mike and I taught our first vegan cooking class since we moved to the Pearl Brewery!  We are neighbors to the Culinary Institute of America, and were able to rent out one of their beautiful kitchen classrooms to cook in... it was amazing!!  The kitchen was so fancy. We did a Summer BBQ theme, so I whipped up these two sauces that I consider a summer essential. 

TAMARIND KETCHUP

1/2 cup white onion chopped
3 cloves garlic
1 1/2 cups tomato paste
1/2 cup apple cider vinegar
1/4 tsp chili powder
1 tsp onion powder
1/2 tsp black pepper
1 tsp salt
5 TBSP agave
1/2 cup olive oil
2 TBSP tamarind puree
1/3 tsp cayenne

Chop onion and garlic into small chunks.  Heat a sauté pan, and use half of your olive oil to sauté onion and garlic.  Sauté for one minute, turn ht down to a simmer, then add tomato paste and stir continuously.  Slowly add the rest of your ingredients while stirring over low heat for approximately 5 minutes.  Once all ingredients have been incorporated and the ketchup has thickened up, remove from heat.  Let ketchup cool before pouring it into a blender or food processor and blend on high.  Remove from processor and serve right away.  Or, place in air tight container and refrigerate for up to one week.

BBQ SAUCE

2 cups Tamarind Ketchup
1/3 cup Molasses
1/2 tsp. Cloves
2 TBSP Lemon juice
3 TBSP Brown Sugar
1/4 cup Braggs Liquid Aminos
2 TBSP Agave nectar
1 1/2 tsp Liquid Smoke

Combine all ingredients in a food processor and blend on high.  Remove and serve right away.



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