Egg Roll Dipping Sauce
  1. 1/2 cup Sue BeeĀ® Honey
  2. 1/2 cup cashew nuts
  3. 1 pinch powdered saffron
  4. 1/2 teaspoon tamarind pulp
  5. 1 teaspoon balsamic vinegar
  6. 4 teaspoons white vinegar
  7. 1 teaspoon cumin
  8. 1 teaspoon fresh ground black pepper
  9. 1 tablespoon sugar
  10. 2 green onions
  11. 2 garlic cloves
  12. 2/3 cup fresh cilantro
  13. 1/4 cup olive oil
  1. Combine cashews, cilantro, garlic, green onions, sugar, black pepper and cumin in a food processor or blender.
  2. Blend with short bursts until the mixture is well blended. The cashews and garlic must be well chopped.
  3. They should be about half the size of a grain of rice.
  4. Combine the Sue Bee Honey, vinegars, tamarind and saffron in a small bowl. Heat mixture for about 1 minute in microwave and stir until tamarind pulp dissolves completely.
  5. Pour tamarind mixture into blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds).
  6. Pour blended sauce into small bowl and add oil. Stir by hand.
  7. Cover and refrigerate at least 30 minutes before serving.
Sue Bee Honey