Egg Roll Dipping Sauce

Name: Egg Roll Dipping Sauce
Ingredients: 1/2 cup cashew nuts, chopped; 2/3 cup fresh cilantro; 2 garlic cloves, quartered; 2 green onions, chopped; 1 tablespoon sugar; 1 teaspoon fresh ground black pepper; 1 teaspoon cumin; 4 teaspoons white vinegar; 1 teaspoon balsamic vinegar; 1/2 teaspoon tamarind pulp; 1/2 cup honey; 1 pinch powdered saffron; 1/4 cup olive oil

13 ingredients

6 steps

Ingredients

1/2 cup cashew nuts, chopped
2/3 cup fresh cilantro
2 garlic cloves, quartered
2 green onions, chopped
1 tablespoon sugar
1 teaspoon fresh ground black pepper
1 teaspoon cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
1 pinch powdered saffron
1/4 cup olive oil

Directions

1

Combine cashews, cilantro, garlic, green onions, sugar, black pepper and cumin in a food processor or blender.
2

Blend with short bursts until the mixture is well blended. The cashews and garlic must be well chopped.
3

They should be about half the size of a grain of rice.
4

Combine the vinegars, honey, tamarind and saffron in a small bowl. Heat mixture for about 1 minute in microwave and stir until tamarind pulp dissolves completely.
5

Pour tamarind mixture into blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds).
6

Pour blended sauce into small bowl and add oil. Stir by hand. Cover and refrigerate at least 30 minutes before serving.