*I use raw almond butter where almonds are the only ingredient. If you are using salted almond butter you may want to add less sea salt than this recipe calls for (1/4 teaspoon). Taste your sauce and adjust seasoning if need.

**You can find tamarind pulp in an Asian grocery store, it is sold in a brick inside the refrigerated section. To turn it into paste, break up 8 ounces of pulp in a heat proof bowl and pour 2 cups hot water on top. Let sit for 20 minutes or longer. Pour the mixture into a sieve and push through with a spoon. There will be fibers that can not pass through. Scrape the back of the sieve to collect the rest of the paste. You can store your extra paste in the fridge for a couple weeks, or even freeze it. Tamarind paste is a great addition to dressings, sauces and whenever you want a sweet and sour flavor. You can also find already made tamarind paste in some gourmet grocery stores.

***I find Thai chilis at my local Asian grocery store (pictured above). They are small, thin, red and quite spicy. If you do not have access to them, substitute 1 teaspoon Sambal Oelek, or more if you like spice.