This tangy, savory sauce simmers apple cider vinegar, coconut aminos, and tamarind paste together until the tamarind fully dissolves into a deep, glossy base. A warm blend of onion powder, garlic powder, ginger, cinnamon, black pepper, cayenne, and cloves builds layers of complex, savory-sweet flavor, while a touch of honey rounds everything out. The mixture reduces low and slow until it thickens enough to coat the back of a spoon, then gets strained through a fine mesh for a silky, pourable finish. Bottled in a clean glass jar, it keeps well in the fridge and adds instant depth to marinades, stews, and sauces. It's a great homemade staple to have on hand for a gluten free pantry, giving you that classic umami punch without any guesswork.
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Combine the apple cider vinegar, coconut aminos, tamarind paste, and honey in a small saucepan. Whisk together over medium heat until the tamarind paste is fully dissolved and the mixture is smooth, about 2 minutes.
Add the onion powder, garlic powder, ground ginger, ground cinnamon, black pepper, cayenne, ground cloves, and fish sauce, if using. Stir to combine.
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