Image by mccun934 via Flickr
- 1/2 cup water
- 1/2 Tablespoon tamarind paste
- 1/2 cup cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 cup chopped dates
- 1/2 teaspoon homemade chili powder
- 1/4 cup black strap dark molasses
- 1/2 teaspoon Coleman’s mustard flour
- 1/4 cup homemade ketchup
- 1/2 teaspoon onion powder
1. Bring to a boil for 2 minutes, stirring occasionally.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.
Yield: Approx. 16 oz.
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That sounds yumm, but…. I’ve never heard of tamarind paste or the coleman’s mustard flour. Are these something sold in your area? Or healthfood stores? Thanks! Jeanie
Tamarind paste (like in sweet baby ray’s bbq) is found in asian markets. Coleman’s Dry mustard is found in spice isle or is just ground mustard seed.