INGREDIENTS
1 cup
tomato puree (can be canned or from the jar)
3/4 cup
water
8
medjool dates
1/4 cup
blackstrap molasses
2 tsp
tamarind concentrate (find it here)
1/2 cup
organic white vinegar
3 tbsp
fish sauce (I use Red Boat)
1 tsp
onion powder
1 tsp
garlic powder
1 tsp
cayenne pepper
1/4 tsp
ground cloves