Maybe this should be renamed to something else, but I miss this sauce, and used it quite frequently. Let me know if you try it and what you think in the comments below!


1 tsp ground black pepper

1 tsp ground ginger

1 tbsp dry mustard

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 cup white vinegar

1/2 cup apple cider vinegar

1/2 cup blackstrap molasses

1/4 cup GF naturally fermented fish sauce

2 tbsp tamarind paste

2 cardamom pods

2 Tbsp. kosher or canning salt

2 Tbsp. brown sugar or maple syrup

2 tbsp olive oil

2 tbsp lime juice (1 lime)

1 tbsp tamari

1 can (2oz) anchovies, minced


  1. Toast pepper, ginger, cinnamon, mustard, and clove in small skillet over medium heat, until fragrant, about 1 minute.  This will release the flavor. 
  2. Transfer spices to bowl so they do not burn and set aside. 
  3. Combine vinegars, molasses, fish sauce, and tamarind paste together in second bowl.  
  4. Return to saucepan on medium heat  Bring to a boil for a few minutes, remove from heat and allow to cool for 1 hour.   
  5. Pour mixture into a 1 quart canning jar, seal lid and store in a cool, dark place for at least 1 month (or longer for stronger flavors).
  6. Strain sauce through fine-mesh strainer; reserve solids. 
  7. Puree solids finely, then dehydrate and store powder as a flavor booster.

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