This deeply savory condiment builds its signature tang from apple cider vinegar and tamarind paste, balanced with molasses and brown sugar for that classic sweet-sour depth. A warm blend of onion powder, garlic powder, ginger, cinnamon, black pepper, and a pinch of cayenne gives it real complexity, simmered low and slow until it reduces down and coats a spoon. Once strained into a glass bottle, you get a glossy, concentrated sauce perfect for marinades, stews, or a dash in your Bloody Mary. It's an easy one to simmer up on the stovetop and keep on hand for weeks in the fridge. This homemade version is a smart pick for a gluten free pantry, since you know exactly what went into every spoonful.
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Combine the apple cider vinegar, soy sauce, tamarind paste, molasses, brown sugar, onion powder, garlic powder, ground ginger, cinnamon, black pepper, cloves, cayenne, and water in a small saucepan. Whisk until the tamarind paste and molasses are fully dissolved.
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has reduced by about one-quarter and coats the back of a spoon, 15–18 minutes.
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