12/4/2023 0 Comments Tamarind cashew recipes![]() ![]() I served it first with a simple salad of cantaloupe, red bell pepper, and a bit of red onion (like this one), then later with a burrito bowl (recipe to come). It keeps well in a sealed jar in the fridge for a week, maybe up to two if you can refrain from eating leftovers that long. It is fantastic! It is just as good as the original, and relatively easy to make at home – the hardest part will be deciding how often to make it! Or maybe green sauce, since it’s Saint Patrick’s Day and all. Crack sauce – which, because I have kids, I might have to call by its proper name. I changed it a tiny bit, using tamarind concentrate paste instead of fresh tamarind, and using ½ tsp. I did find this one that seemed to fit the bill, so I tried it. I decided to look online for copycat recipes, then eliminated a lot of them from the get-go for a simple reason: while they had tamarind and cashews, they did not have any herbs, but the sauce I want is bright green with cilantro. It’s been a very long time since I’ve been there, though I think I was still pregnant with the Fox? And there is always such a crowd that I don’t find it pleasant to go there with kids. ![]() However, one sauce that I couldn’t get out of my head is the Cheesecake Factory’s tamarind-cashew dipping sauce, a.k.a. Every once in a while, someone will say they have *the best* recipe, but that can be a let-down (like this South-Carolina style mustard barbecue sauce, which was surprisingly spicy and not AT ALL what I like eating). I think I don’t eat much meat that would call for gravy (even on Thanksgiving, there’s a 50-50 chance I’ll bother making it), and I usually think it’s not worth the hassle to make one’s own ketchup, barbecue sauce, etc.
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