Dr. P's tamarind barbecue sauce Recipe

• tamarind pods - 1 pound
• peanut oil - 1/4 cup
• shallots - 6 (minced)
• garlic - 6 cloves (minced)
• ginger - 2 T (minced)
• coriander seed - 2 t (ground)
• anise seed - 1 t (ground)
• chili-garlic sauce - 1/4 c
• hoisin sauce - 3 c
• honey - 1/4 c
• adobo sauce (this is the dark brown liquid in which chipotles are preseved) - 1/4 c
• soy sauce - 3/4 c
• rice vinegar - 1/2 c
• lime zest - 2 t

1. Make tamarind pulp: Strip the outer papery shell off of the tamarind pods.
2. Put the sticky brown pods in a pot and barely cover with water.
3. Simmer gently until most of the pulp has separated from the seeds (this process can be encouraged by frequent stirring).
4. Strain the resulting goop through a colander to get rid of the seeds, and then simmer the goop down until you have 2 cups of pulp.
5. This entire process takes a really long time and makes a mess.
6. Heat the oil on medium flame and saute the shallots, garlic, and ginger for a minute.
7. Add the ground spices and saute a minute more.
8. Add the liquid ingredients (chili-garlic sauce, hoisin, honey, adobo, soy sauce,rice vinegar) and lime zest.
9. Simmer for an hour (cover after the first 10 minutes or so).
10. Puree with an immersion blender.
11. Adjust the seasoning with salt, soy, vinegar and honey.
12. Cool to room temperature and store in the cold.
13. Sauce keeps well in the fridge but if you're not going to use it for a while the freezer is better.

tamarind pods, peanut oil, shallots, garlic, anise, hoisin sauce, honey, soy sauce, rice vinegar, lime zest

Taken from cookeatshare.com/recipes/dr-p-s-tamarind-barbecue-sauce-583 (may not work)