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Tamarind Chili Sauce

Tangy and spicy, this Southeast Asian-inspired sauce pairs well with grilled squid.

  • Yield: Makes about 1/4 cup

Source: Martha Stewart Weddings, Winter 2003


  • 2 tablespoons tamarind concentrate
  • 2 tablespoons hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons palm sugar
  • 1 1/2 tablespoons freshly ground chili sauce, such as sambal oelek
  • 2 teaspoons water, plus more as needed


  1. Combine ingredients in a small bowl; whisk until smooth. Refrigerate in an airtight container up to 3 days. To serve, thin with a little more water, if needed.

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