Homemade Tamarind BBQ Sauce

One of the first personalized BBQ sauces I ever made was this tamarind BBQ sauce. In the process, I learned the foundation of making good tomato-based BBQ sauces. Using a less glamorous fruit from the Caribbean called tamarind (in Trinidad and Tobago, we refer to it as tambran) adds a wonderful jolt of true Caribbean vibe to this versatile BBQ sauce, which can also be used as a dipping sauce. The final taste will surely excite your taste buds.

Ingredient Guide

• Tamarind Pulp: Provides the signature tangy flavor; soak in hot water to create a concentrated liquid.
• Brown Sugar: Adds sweetness and depth; adjust to taste.
• Cider Vinegar: Introduces acidity that balances the sweetness.
• Sweet Onion: Contributes a mild, aromatic base to the sauce.
• Ketchup: Forms the tomato base of the sauce, adding sweetness and body.
• Worcestershire Sauce: Adds umami and depth of flavor.
• Molasses: Provides a rich, bittersweet note that enhances the sauce’s complexity.
• Yellow Mustard: Introduces tanginess and a hint of spice.
• Scotch Bonnet Pepper: Adds heat; use sparingly to control spiciness.
• Black Pepper: Enhances the overall flavor with a mild heat.
• Ground Allspice: Adds warm, peppery notes characteristic of Caribbean cuisine.
• Olive Oil: Used for sautéing the onions and adds a subtle richness.
• Salt: Balances the flavors.
• Grated Ginger: Offers a zesty kick that complements the tamarind.

Shopping Made Easy

• Tamarind Pulp: Found in international or Asian markets; look for seedless varieties for convenience.
• Scotch Bonnet Peppers: Available in Caribbean or international grocery stores; habanero peppers can be a substitute.
• Spices: Allspice, ground ginger, and black pepper are commonly found in the spice aisle.
• Condiments: Ketchup, Worcestershire sauce, molasses, and yellow mustard are standard pantry items.

Cooking Notes from the Kitchen

• Preparing Tamarind Pulp: Soak tamarind pulp in 1 to 1½ cups of hot water to create a concentrated liquid.
• Handling Scotch Bonnet Pepper: Wear gloves when handling to avoid skin irritation; remove seeds to reduce heat if desired.
• Simmering the Sauce: Cook the sauce slowly to allow flavors to meld; it will thicken as it cools.
• Storage: Store the cooled sauce in sterilized glass containers in the refrigerator; it will keep for at least a couple of months.

Print Recipe

Homemade Tamarind BBQ Sauce

Cuisine: Trinidadian Courses: Grilling, Sauces, Condiments & Marinades Recipe Keys: Dairy Free Gluten Free Spicy

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Servings: 4

Diet:

G Gluten-Free V Vegetarian

Description

This tangy and spicy tamarind BBQ sauce is a Caribbean favorite, perfect for adding a burst of flavor to grilled dishes or as a dipping sauce.

Ingredients

• ¹⁄₄ cup brown sugar (packed)
• ¹⁄₄ cup cider vinegar
• 1 large sweet onion (diced)
• 2 cups ketchup
• ¹⁄₄ cup Worcestershire sauce
• 2 tablespoons molasses
• 2 tablespoons yellow mustard
• 1 Scotch bonnet pepper (finely chopped, seeds removed for less heat)
• ¹⁄₂ teaspoon black pepper
• ¹⁄₂ teaspoon ground allspice
• 1 tablespoon olive oil
• ¹⁄₂ teaspoon salt
• 1 tablespoon grated ginger
• ³⁄₄ cup tamarind pulp

Instructions

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1. Place tamarind pulp in a bowl and pour over 1 to 1½ cups of hot water. Let it soak while you prepare the other ingredients.

   

2. In a deep saucepan on medium heat, pour in Olive Oil (1 tablespoon), then add the large onion. Turn the heat down to low and let this slowly cook for 5 minutes, stirring often.

   

3. Add black pepper and ground allspice to the onions. Cook for 1–2 minutes, stirring constantly, to toast the spices and release their flavors.

   

4. Increase heat to medium and add ketchup, Worcestershire sauce, molasses, yellow mustard, Scotch bonnet pepper, salt, and grated ginger. Stir to combine and bring to a gentle boil.

   

5. While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water. 

   

6. While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water. 

   

7. Strain the tamarind liquid into the saucepan, discarding any solids.

   

8. Remove the sauce from heat and allow it to cool completely. Transfer to sterilized glass containers and store in the refrigerator.

9. Use this sauce for grilling, a dipping sauce for your chicken fingers or for burgers. Store in glass containers in the fridge and it will remain good for at least a couple months. Enjoy!
   

Note

You’ll need between a cup and a cup and half of hot water to prepare the tamarind pulp into a liquid form. You can certainly add some cinnamon and fresh herbs to personalize this Tamarind BBQ Sauce if you like. When using the scotch bonnet pepper try to wear gloves as the oils can be painful on your bare skin and try not to use the seeds, since that’s where a lot of the heat is.

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