This tangy, savory sauce simmers tamarind paste and coconut aminos with apple cider vinegar until it reduces into a deep, glossy condiment with all the complexity of the classic bottle. A warm blend of ginger, mustard, cinnamon, and cloves builds real depth, while a touch of cayenne adds a slow, peppery kick underneath the tang. Straining it into a glass jar leaves you with a smooth, pourable sauce that clings nicely to whatever it touches. Since every ingredient here is scratch-made and clearly listed, there's no mystery about what's going into it or hiding in a store-bought bottle. It's an easy one to keep stocked in the fridge for marinades, braises, or a splash in your Bloody Mary, and it fits neatly into a wheat free kitchen.
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Combine the apple cider vinegar, coconut aminos, tamarind paste, and water in a small saucepan. Whisk over medium heat until the tamarind paste is fully dissolved and the mixture is smooth, about 2 minutes.
Whisk in the ground ginger, dry mustard, cinnamon, black pepper, ground cloves, cayenne, and salt until evenly incorporated.
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