prep time: 8 minutes
•
cook time: 5 minutes
•
yield: 2½ cups (3 tablespoons plus 1 teaspoon per serving)
prep time: 8 minutes
•
cook time: 5 minutes
•
yield: 2½ cups (3 tablespoons plus 1 teaspoon per serving)
½ cup coconut vinegar
½ cup apple cider vinegar
½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here )
¼ cup fish sauce
2 tablespoons tamarind paste
1 tablespoon coconut aminos or organic tamari
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon cayenne pepper
2 tablespoons MCT oil or coconut oil
2 shallots, finely minced
4 cloves garlic, minced
1 teaspoon freshly grated ginger
8 anchovies, minced
Juice of 1 lime
1. In a small bowl, combine the vinegars, sweetener, fish sauce, tamarind paste, coconut aminos, and onion powder. Set aside.
2. Heat a dry saucepan over medium heat. Add the black pepper, cinnamon, cloves, and cayenne pepper and toast until fragrant, about 1 minute. Pour the spices into a small bowl and set aside.
3. Heat the oil over medium heat in the same saucepan you used to toast the spices. Add the shallots and sauté for 3 minutes, or until transparent and beginning to brown. Add the garlic, ginger, anchovies, and toasted spices and continue to sauté just until fragrant, about 30 seconds.
4. Pour the vinegar mixture into the saucepan and scrape up any bits on the bottom of the pan. Bring to a boil, then remove from the heat and let cool completely.
5. Strain through a fine-mesh strainer into a bowl and stir in the lime juice. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
