Recipe: Faux HP'ish Sauce Free of: CF, DF, EF, FF, GF, GaF, KF OF, PF, POF, SEF, SHF, SWF, TNF, WF, V, Veg This is the KF version of this, so this will NOT taste like the Original. Making your own Tamarind Paste will require using either the hands or the cheese cloth to separate the pulp from the stringy threads and hard bits found in the Tamarind block. I use the cheese cloth because it's easier for me, but you may find using your fingers easier. The "Optional Flavour Substitutes" help this taste more like HP sauce on a KF diet. Use the "Not KF Option" if you don't need this KF. Ingredients: 1 - 15 oz can GF Tomato Sauce (without onions or spice) 2 TB Lime Juice (Vinegar Substitute) 1 TB Lemon Juice (Vinegar Substitute) 3 TB Apple Cider 1/4 Cup Tamarind Paste 1/4 cup pitted Dates, chopped fine (remove hard particles) 3 TB Molasses 1/2 tsp Cloves 1/2 tsp Cardamom 2 tsp Paprika 1/2 tsp Tellicherry Black Pepper 1/4 tsp Nutmeg 1 tsp Dark Chili Powder 1 TB Vegan Raw Sugar 1/8 tsp Cayenne Pepper, or to taste Kosher Sea salt, to taste Optional, flavour Substitutes: (Not original, but KF.) 2 TB Sweet Basil 1 tsp Rosemary 1 tsp Marjoram 1/2 tsp Allspice 1/2 tsp Thyme 1 tsp Oregano 1 tsp Ginger (Onion Substitute) NOT KF options: (Adds more original flavour.) 1/8 tsp Mace 1 tsp Mustard Powder 1/2 tsp Onion Powder 1/2 tsp Garlic Powder To get Tamarind Paste: 1) Pull off a small handful of Tamarind from the block and put in a pan. 2) Put 4 TB of water in pan. Bring to a boil. 3) Reduce to a simmer. Stirring from time to time, simmer covered for 2 minutes. 4) Turn the heat off. Stir once more than allow to sit for 15 minutes. 5) Transfer the tamarind to a cheesecloth covered bowl. 6) Bring the folds of the cloth together and twist, squeezing the paste into the bowl. 7) Discard the leftovers in the cloth.. Use the liquid in the bowl in the sauce. How to Make: 1) In a blender, blend all the ingredients together until pureed very well. 2) Transfer to a sauce pan. Cook the Sauce over high heat until it comes to a boil. 3) Reduce to simmer, stirring often, until the sauce has reduced and is of the consistency you prefer. 4)Strain through a fine-meshed sieve. Keeps for 6 days in refrigerator. Freeze extra in ice cube trays and then bag when frozen. Dethaw as needed.