Tamarind, Lime and Cilantro Sauce

Course Dressings and Sauces

Ingredients in this Recipe

1 lime
1 one inch cube of solid, seeded tamarind pulp (also referred to as "tamarind paste")
1 or 2 chilies, of whatever kind you prefer, seeded (or not, as you like)
1 tablespoon canola or other neutral vegetable oil
2 anchovy fillets, mashed, or an equivalent amount of paste
2 or 3 medium shallots
2 tablespoons naturally fermented soy sauce (one with a rich taste, and not too salty)
3 4 garlic cloves, or more to taste, peeled
Large handful of cilantro, including stems
Salt and pepper

See Full Recipe at Food52