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Homemade Tamarind BBQ Sauce

Homemade Tamarind BBQ Sauce

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Grilling, Sauces, Condiments & Marinades
Cuisine Trinidadian
Servings 4

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
 

  • 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.
    Tamarind pulp in a white bowl covered with water
  • 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.
    Onion sautéing in a deep saucepan on the stove
  • Add black pepper and ground allspice to the onions. Cook for 1–2 minutes, stirring constantly, to toast the spices and release their flavors.
    Spices added to the pan
  • 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.
  • 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. 
    Spatula stirring ingredients in saucepan
  • 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. 
    Tamarind chunks in sauce in a white bowl
  • Strain the tamarind liquid into the saucepan, discarding any solids.
    Straining tamarind in pot
  • Remove the sauce from heat and allow it to cool completely. Transfer to sterilized glass containers and store in the refrigerator.
  • 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!
    Homemade Tamarind BBQ Sauce

Notes

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.
Tried this recipe?Let us know how it was!