This will be a long one, there will be regular check-ins for tastings and then redirection. But I could be working on this one for years.
P.s. Pretty sure the pronunciation police will be out in full force on this one!
|Malt vinegar||1 Cup (16 tbs)|
|White vinegar||1 Cup (16 tbs)|
|Blackstrap molasses||125 Milliliter|
|Fermented fish sauce||4 Tablespoon|
|Hot banana pepper||1|
|Garlic||4 Clove (20 gm)|
|Ginger||3 Inch , finely grated|
|Tamarind paste||1/2 Cup (8 tbs)|
|Yellow mustard seeds||3 Tablespoon|
|Coarse salt||3 Tablespoon|
|Whole black peppercorns||1 Tablespoon|
1. Mix together in a sauce pot.
2. Bring to a boil, lower the heat and simmer for 30 minutes.
3. Let cool , transfer to a jar and refrigerate for 4 weeks.
4. Strain to remove solids, and dilute with water as needed.