Ingredients
- 1 teaspoon pepper
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 cup distilled white vinegar
- 1/2 cup water
- 1/2 cup molasses
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon oil
- 2 shallots, minced
- 5 acnovies, rinsed & minced
- 4 garlic cloves, minced
Preparation
Step 1
1) Toast pepper, ginger, cinnamon, cloves, onion powder, and cayenne in 8" skillet over medium heat until fragrant, about 1 minute. Transfer spices to small bowl. Whisk vinegar, water, molasses, fish sauce, and tamarind paste together in medium bowl.
2) Heat oil in small saucepan over medium-low heat until shimmering. Add shallots and cook until softened and browned, 5-7 minutes. Add toasted spices, anchovies, and garlic and cook until fragrant, about 30 seconds.
3) Whisk in vinegar mixture, scraping up any browned bits. Bring to a boil, remove from heat, and let cool for 1 hour.
4) Strain sauce through fine-mesh strainer set over 4 cup liquid measuring cup, pressing lightly on solids; discard solids. Transfer to jar with tight-fitting lid. Sauce can be refrigerated for at least 6 months.