Source: Chef-owner Jonathan Eismann, Pacific Time, Miami Beach, Florida

Yields about 3 1/2 cups.

14 ounces pure tamarind concentrate
2 tablespoons garlic, minced
2 tablespoons crushed red pepper
1 cup medium-sweet soy sauce
1/4 cup sweet Hungarian paprika
3 tablespoons Indian curry powder
3 tablespoons dark-roasted chili powder
1/4 cup kim chee sauce (see note)
1 teaspoon dried chipotle, ground
3/4 cup hot, light brown caramel (recipe follows)

In nonreactive bowl, whisk together tamarind, garlic, red pepper, soy sauce, paprika, curry powder, chili powder, kim chee sauce and chipotle. Transfer to nonreactive saucepan. Simmer 10 minutes.

Slowly whisk in 3/4 cup hot caramel. Simmer 10 minutes. Skim particles that float to top. Pass through fine chinois or double-mesh strainer. Cool in water bath. Refrigerate.

NOTE: A mixture of 1/4 cup ketchup and 1/2 teaspoon cayenne pepper sauce may be substituted for kim chee sauce.

Light brown caramel: In heavy 3-quart. pot, combine 1 1/2 cups granulated sugar and 4 ounces water. Cook over high heat until caramel is light brown. It is important to add caramel to recipe as soon as it is ready so it doesn't burn or harden.