Spicy Tamarind Sauce
To make ahead: Refrigerate for up to 2 weeks or freeze for up to 3 months.
Tips: Seedless tamarind pulp comes in block form and is made from tamarind fruit pods stripped of their outer husk and compressed tightly together. Find it in international supermarkets or online.
Use the sauce in Spicy Tamarind Chicken or in pad thai or salad dressing.
Pad thai: Mix 1/2 cup sauce, 3 Tbsp. brown sugar, 2 Tbsp. water and 1 Tbsp. fish sauce. Use when stir-frying 8 oz. rice noodles with shrimp and/or tofu, eggs and bean sprouts.
Salad dressing: Whisk the sauce with rice vinegar, minced scallions, grated fresh ginger and sesame oil.