Serves: 6
Total Calories: 21
Yield: 2 cups

1 cup tamarind pulp, cut into small pieces
1 1/2 cups Vegetable Broth
1 leek
1 yellow onion chopped
1 stalk celery chopped
1 shallot chopped
15 cloves garlic roasted
1 tablespoon raisins
1 teaspoon celery seed
1 teaspoon granulated garlic
1 teaspoon dried minced onion

Preheat the oven to 350 degrees F.

Put the tamarind pulp and 1/2 cup of the broth in a small saucepan. Cover and cook over low heat until the pulp is soft, 12 to 15 minutes. Strain through a fine-mesh strainer to remove the tamarind seeds and fiber. Set aside.

Put the leek, onion, celery, and shallot in a medium dry saucepan. Cover and cook over medium heat, stirring occasionally, for 5 minutes. Stir in the roasted garlic, raisins, celery seeds, granulated garlic, and dried onion flakes and cook for about 1 minute. Add the remaining cup of the broth and simmer until the liquid is reduced by half, about 5 minutes. Stir in the tamarind mixture and cook for 5 minutes longer. Transfer to a food processor and process until smooth. If the mixture is too thick, add more broth, 1 tablespoon at a time, until the desired consistency is achieved. Stored in a sealed container in the refrigerator, Roasted Garlic and Tamarind Glaze will keep for 2 weeks.

Note: Tamarind pulp will always need to be strained, even if it’s labeled seedless. There are always seeds and bits of fiber in it.

Nutritional Facts:

Serves: 6
Total Calories: 21
Calories from Fat: 0

More Recipes from the Bravo Cookbook:
Dried Peach Sauce
Bell Pepper Coulis
Sweet and Sour Sauce
Saffron-Tomato Compote
Roasted Garlic and Tamarind Glaze
Bravo Tomato Sauce
Pesto Sauce
Picante Salsa
Tomatillo Salsa
Herbed Hummus