Tamarind Honey Dipping Sauce

Tamarind juice: Soak a lime-size piece of tamarind pulp or 1 Tbsp. paste in hot water (tap water is just fine) for 15 minutes to soften.  When water cools to lukewarm, using your hand, squeeze the tamarind, getting as much juice as possible.  Strain through a sieve, discarding the residue.  Makes 1/2 cup. Covered, the tamarind juice keeps in the refrigerator for 4 days.

(Note: Lime juice can be substituted: 1 Tbsp. lime juice = 3 Tbsp. tamarind juice)

Looking for a sweet, tangy sauce for your favorite fritters or a unique dip for that vegetable platter?  You’ll love this super easy-to-prepare sauce. It also goes well with  the tomato, sweet onion, and carrot appetizer.

Prep Time:  10 minutes   

• 2 Tbsp. tamarind juice (see below)
• 2 Tbsp. honey
• 1/2 tsp. dry-roasted cumin seeds
• 1/8 tsp. salt
• 1/2 tsp. lime juice

In a small bowl, add all the ingredients and mix.