Poor proofreading on my part... I forgot to list the tamarinds. So ignore the previous post & try this instead: 6 oz. water 6 oz. tomato paste 1/2 cup vegetable oil (most vegetable oils are soybean) 1/3 cup red wine vinegar (5% or "regular" acidity) 1/3 cup white vinegar (7.1% acidity) 1 oz. anchovy paste 3 TBLS. soy sauce 2.5 TBLS. Lea & Perrin Worchestershire sauce 2 TBLS. Wright's liquid hickory smoke 2 TBLS. McCormick pickling spices (in an emptied tea bag to keep them out of the finished product) 1.5 TBLS fine ground black pepper 1 heaping TBLS. tamarind paste 2 teas. cayenne pepper 1 teas. paprika 1/2 teas. onion powder 1/2 teas. garlic powder 1/2 teas. dry mustard 1/4 teas. salt 1/4 teas. xanthan gum dash of cinnamon Cover and cook in crockpot on lowest setting for about 6 hours - will taste too vinegary until it cools. This has about the right amount of mouth "dryness" and pepper-iness but still not quite the right overall taste. Pretty good substitute, though.
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