Tamarind Chipotle Barbecue Sauce

Tamarind Chipotle Barbecue SauceRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

We came up with this sauce for chicken wings but found ourselves slathering it on ribs, burgers, and hot dogs too. It even works as a dip for potato chips and shrimp. The magic ingredient is tamarind, a tangy fruit popular in Latino and Asian cuisines.

Makes 2 1/2 to 3 cups (serving size: about 1/4 cup)


+ Add To Shopping List
3/4 pound tamarind pods*
1 medium onion, chopped
1 tablespoon olive oil
2 to 4 tsp. chopped canned chipotle chiles
1 1/2 cups ketchup
1/3 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon pepper
Pinch ground cloves or allspice


Total: 1 Hour, 25 Minutes

1. Crack brittle shells from tamarind pods; peel off shells and fibers. Put fruit and 2 cups water in a medium saucepan, cover, and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and let stand, covered, 20 minutes, stirring occasionally. Strain mixture into a bowl, pushing pulp through; discard contents of strainer.

2. Meanwhile, in another medium saucepan, sauté onion in oil until golden, 6 to 8 minutes. Add tamarind pulp and remaining sauce ingredients. Bring to simmering over medium-high heat; then reduce heat and simmer, partially covered, 15 minutes to blend flavors, stirring occasionally. Purée sauce in a blender until smooth.

* Find at Latino markets and online (sold as "fresh tamarind"), and look for smooth, soft-looking fruit beneath the brittle shells.

Make ahead: Up to 3 weeks, chilled.

Created date

June 2016

Nutritional Information

Calories 98
Caloriesfromfat 12 %
Protein 1 g
Fat 1.4 g
Satfat 0.2 g
Carbohydrate 23 g
Fiber 0.9 g
Sodium 444 mg
Cholesterol 0.0 mg