Tamarind Barbeque Sauce Tamarind Barbeque Sauce 18 oz. 20 minutes David Katz, Consulting Chef • 1 oz. peanut oil • 3 large shallots, minced • 3 cloves garlic, minced • 2 tsp. hot chili paste • 1 tsp. coriander seed, finely ground • 1/2 tsp. anise seed, finely ground • 1 tbsp. The Perfect Purée Ginger, thawed • 12 oz. prepared hoisin sauce • 4 oz. The Perfect Purée Tamarind, thawed • 1 tsp. The Perfect Purée Lemon Zest, thawed • 2 tbsp. honey, or to taste • 3 oz. dark soy sauce, or to taste Method: 1. Heat a 2-quart saucepan over a medium-high burner. When the pan is hot, add the peanut oil. Add the shallot and garlic, chili paste, coriander, anise seed and Sweet Ginger purée. Sauté for 1 minute, stirring constantly. 2. Add the remaining ingredients and bring the pot to a simmer. Reduce the heat and cook at a bare simmer for 10 minutes, or until slightly thickened. Adjust the seasoning with salt or additional soy and honey. 3. Cool the sauce to room temperature, then refrigerate in a tightly covered container until use. Serving Suggestion: This sauce is best brushed over Grilled or Roasted Pork and Fowl during the last few minutes of cooking. Serve with additional sauce as a condiment.