This homemade sauce builds deep, savory-sweet complexity from a simmer of apple cider vinegar, coconut aminos, and tamarind paste, whisked together until glossy and rich. A touch of honey rounds out the tang, while onion powder, garlic powder, ginger, cinnamon, and a pinch of cloves layer in that signature warm spice profile. Everything reduces slowly on the stove until it thickens and coats a spoon, then gets strained into a clean bottle for a smooth, pourable finish. The result tastes remarkably close to the bottled version you remember, minus anything questionable on the label. It's an easy homemade staple to keep stocked for marinades, stews, and glazes, and it fits neatly into a soy free pantry. Because you're making it from scratch, you know exactly what's going into every spoonful.
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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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