Food

Step-by-step: How to make Sang Yoon’s fig-tamarind ketchup

In a 4-quart (or larger) stainless steel pot, combine the vinegar and sugar.

In a 4-quart (or larger) stainless steel pot, combine the vinegar and sugar.  (Glenn Koenig / Los Angeles Times)

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Fig-tamarind ketchup

Whisk the mixture over low heat until all of the sugar is dissolved.  (Glenn Koenig / Los Angeles Times)

Fig-tamarind ketchup

Add the tamarind pulp to the pot.  (Glenn Koenig / Los Angeles Times)

Fig-tamarind ketchup

Add the cardamom, garlic powder and onion powder, whisking to incorporate.  (Glenn Koenig / Los Angeles Times)

Fig-tamarind ketchup

Place the roasted figs in a blender with the vinegar mixture.  (Glenn Koenig / Los Angeles Times)

Fig-tamarind ketchup

Puree until very smooth (this will need to be done in batches).  (Glenn Koenig / Los Angeles Times)

Fig-tamarind ketchup

Return the mixture to the pot over very low heat to thicken, stirring or whisking occasionally.  (Glenn Koenig / Los Angeles Times)

Fig-tamarind ketchup

Season the ketchup with salt.  (Glenn Koenig / Los Angeles Times)

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