This versatile sauce is great on roasted meats, in Bloody Mary’s, salad dressings, marinades, and injections.
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Ingredients
1 cup apple cider vinegar
2 T water
2 T brown sugar
2 T fish sauce
2 T tamarind paste
1 t freshly ground black pepper
1/2 t ground mustard
1/2 t onion powder
1/2 t ground cloves
1/2 t cayenne pepper
Directions
- Combine all ingredients in a sauce pan and bring to a boil then reduce to a simmer. Simmer sauce for 15 minutes or so until it reduces and begins to thicken slightly.
- Transfer to jar or bottle with shaker top and refrigerate. Sauce will keep in the refrigerator up to 2 months.
