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Categories:
cayenne garlic ginger green onions pomegranate juice rice wine vinegar tamarind paste brown sugar coriander seed soy sauce cornstarch
Viewed: 32 - Published at: 7 years agoIngredients
- 1/8 teaspoon cayenne
- 3 garlic cloves, minced
- 1 tablespoon ginger, chopped
- 3 green onions, sliced
- 1 cup pomegranate juice
- 1/4 cup rice wine vinegar
- 1 tablespoon tamarind paste (I use tamarind concentrate)
- 3 tablespoons brown sugar
- 1 tablespoon coriander seed
- 2 tablespoons soy sauce
- cornstarch (optional)
Method
- Toast coriander seeds on the stovetop over medium high heat in a dry pan until fragrant.
- Remove coriander seeds from pan and cool slightly. Place in a ziploc bag and crush coarsely with a rubber mallet or drinking glass.
- Combine all ingredients in a saucepot and reduce to a thick sauce-like consistency. Cornstarch (mixed into a little cold water) may be added toward the end and simmered to further thicken the sauce.
- Strain, if desired (optional), and serve with grilled or baked chicken, pork or beef.
