John Myers
Ingredients for 1 servings:
- 60 g garlic cloves
- 120 g onion(s), red
- 30 g chili flakes
- 6 tbsp tamarind pulp
- 80 ml water
- 200 g coconut blossom sugar
- 4 tbsp sauce (no fish sauce)
- 1 vegetable oil
- 80 ml olive oil
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
vegan
Peel the garlic cloves and thinly slice. Peel the onions and slice them into thin rings. Heat the vegetable oil in a pan and fry the garlic until golden brown. Remove with a slotted spoon and drain on kitchen paper. Fry the onions and chili flakes. Dissolve the tamarind paste in 80 ml of water. Now add the garlic, onions, chilies, tamarind water, and olive oil to a saucepan and heat for 2 minutes. Add the remaining ingredients and simmer over low heat for 20 minutes, stirring occasionally. You should now have a thick sauce or paste. Transfer to a sterile jar and seal it airtight. Keep refrigerated for about 3 weeks. You can also find the recipe here on my blog: https://www.vegan-cooking-with-thalija.de/chillioel
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