Ingredients
- • 3/4 cup smoked tomato puree
- • 2 tablespoons tomato ketchup
- • 2 tablespoon apple cider vinegar
- • 3 tablespoons olive oil
- • 1 tablespoon mustard seeds, lightly toasted and ground or 1/2 tablespoon dry mustard
- • 2/3 tablespoon roasted garlic puree
- • 1/2 tablespoon Asian garlic chili paste
- • 1 teaspoon Worcestershire sauce
- • Salt to taste
Preparation
Step 1
1. Combine tomato puree, ketchup, vinegar, oil, mustard seeds, dissolved tamarind and water, garlic puree, garlic chili paste, Tabasco, and Worcestershire sauce in an electric blender and pulse until blended.
2. Season with salt, scrape into a clean container, cover, and refrigerate until needed. Keeps for up to 1 month in refrigerator.
Notes: Heat canned tomato puree in a small skillet until slightly reduced; add a little chopped chipotle pepper. (Chipotles are dried, smoked jalapenos. They are usually cold canned in adobo sauce, and are available in Latin American markets). Roasted garlic puree is sold in some markets and specialty food stores. Or try this shortcut: thinly slice 3 large cloves garlic and slowly sauté them in the 2 tablespoons of olive oil over low heat until lightly caramelized, 4 to 5 minutes. Use oil and garlic when you puree mixture.