This deeply savory, tangy condiment gets its signature punch from tamarind paste and molasses simmered down with apple cider vinegar until glossy and concentrated. Warm spices like ginger, cinnamon, and cloves round things out, while a pinch of cayenne and cracked black pepper add just enough heat to keep every drop interesting. The mixture reduces slowly on the stovetop until it clings to a spoon, then gets strained into a smooth, pourable sauce that's ready to bottle and keep on hand. It's a fantastic pantry staple for marinades, stews, or a splash in your favorite Bloody Mary, and it fits neatly into a soy free kitchen. Homemade means you control exactly what goes into the jar, no mystery ingredients required.
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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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