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Nightshade Free Tamarind BBQ Sauce

  • Prep Time: 45
  • Cook Time: 5
  • Total Time: 50
  • Yield: 16 1x


  • 1 1/2 cup tamarind paste (if using concentrate mix 1/2 cup with 1 cup water)
  • 3 tbsp apple cider vinegar
  • 1 tbsp Tin Star Foods brown butter ghee
  • 1 onion
  • 5 garlic cloves
  • 2 bay leaves
  • 1/2 tbsp salt
  • 2 tbsp carob powder
  • 1 tbsp dried oregano
  • 1/2 tbsp dried rosemary
  • 1 tsp black pepper
  • 1/2 tsp fennel seeds
  • 1 tsp nutmeg
  • 1/2 tbsp ground mustard
  • 1/8 tsp ground clove
  • 1/2 tbsp coriander
  • optional: 2 drops liquid smoke


  1. First make tamarind paste by peeling then simmering tamarind pods in water until tender & broken down.
  2. Remove the hard outer shell, and place the sticky pods in a large pot.
  3. Add water until the pods are just submerged, and bring to a boil.
  4. Lower heat to a simmer, and let it simmer for 35-40 minutes until it’s nice and tender and the sticky paste has let go of the seeds.
  5. Strain thoroughly through a fine mesh sieve over a bowl. Scooping a large spoonful at a time and pressing down to release the paste. A lot of it will gather at the bottom of the mesh sieve, use a spatula to grab it and put it on the bowl.
  6. 1lb of tamarind makes almost 2 cups paste.
  7. Peel & slice onion and garlic.
  8. Sautée on low with ghee & bay leaves until tender & caramelized, about 8 minutes.
  9. Let onions cool.
  10. Then add all the ingredients to a blender & purée until smooth.
  11. Makes 16 ounces. Store in the fridge.