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20 Serves
88 Mins
1 g
9 g
1 g
Finely mince the onion and garlic using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
14 mg / 1,250 mgPotassium
145 mg / 4,700 mgSodium
40 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
0 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the olive oil in a large saucepan over medium heat and sauté the onion and garlic until softened.
Stir in the tamarind paste, molasses, anchovy paste, and hot sauce, whisking to combine thoroughly.
Simmer the mixture on low heat for 60 minutes to allow the flavors to meld and the sauce to thicken, stirring occasionally.
Season the finished sauce with salt and black pepper to taste, then strain through a sieve into a clean jar.
Olive Oil
Hot Sauce
Tamarind Paste
Molasses
Anchovy Paste
Salt
Black Pepper
Vitamin A
1 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
14 mg / 1,250 mgPotassium
145 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
3
g31
g2
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g