Makes about 2 cups marinade (enough for 2 to 3 lbs of protein)
Rub this tangy marinade on chicken, shrimp, pork, or fish before grilling or roasting. It also makes a great dipping sauce when reduced slightly on the stove.
[ingredients title=”Ingredients”]
- 1 cup tamarind pulp (softened in 3/4 cup warm water, seeds strained), OR 1 cup store-bought tamarind purée (seedless)
- 1 teaspoon sugar (adjust to taste)
- 1/4 teaspoon kosher salt
- 1/2 cup peanut oil (or vegetable oil)
- 1/4 cup unsweetened coconut milk
- 2 teaspoons minced fresh garlic (about 2 cloves)
- 1/2 cup chopped shallots (about 2 medium)
- 6 serrano chiles, or 1/2 habanero or Scotch bonnet chile
- Juice of 4 Key limes (or 2 regular limes)
- 1 cup fresh cilantro leaves (loosely packed)
[/ingredients]
[directions title=”Directions”]
- If using tamarind pulp, soak in warm water, remove seeds, and mash into a paste. If using tamarind purée, measure directly.
- Combine the tamarind with sugar, salt, oil, coconut milk, garlic, shallots, chile, lime juice, and cilantro in a blender. Purée until smooth.
- Taste and adjust seasoning. It should be tangy-sweet with a pleasant spiciness. Add more tamarind or sugar if you prefer extra sourness or sweetness.
[/directions]
