Tamarind Chipotle Sauce

This sauce sits right at the crossroads of Mexican and Southeast Asian flavors, and it belongs in every cook’s back pocket.

Tamarind paste brings a sour, fruity tang. Chipotle peppers in adobo deliver deep, smoky heat. Dark brown sugar rounds out the edges, and garlic and lime juice sharpen everything into focus.

Blend it all together and you’ve got a glossy, pourable sauce that clings to grilled shrimp, glazes pork chops, drizzles over tacos, or works as a fiery dipping sauce for spring rolls.

Makes three cups, and you’ll go through it faster than you think.

Variations

• Add fresh mint as the recipe suggests for a cooling herbal note that plays beautifully against the heat.
• Thin it with more water for a lighter drizzle, or reduce it on the stove for a thicker glaze.

Pro Tips

• Dissolve the tamarind paste slowly in warm water, stirring until smooth. Rushing this step leaves chunks that won’t blend out.
• Start with one chipotle and taste before adding the second. The heat level varies wildly between brands and even between cans.
• Store in a jar in the fridge for up to two weeks. The flavors meld and deepen over time.