In 1800 A.D., in Goa, India, an Indian woman got married into a Portuguese family. She spiced up their famous garlic vinegar sauce (vin d’alho) into an Anglo-Indian dish – Vindaloo. Our vindaloo sauce is made with the same recipe adding a hint of tamarind.
Our sauces are ready-to-use straight out of the jar. Simply saute meat or vegetables, add sauce, simmer for a few minutes, and your curry is done! One jar is sufficient for one lb of meat or vegetables.
Other Delightful Ways:
- Lamb Vindaloo: Rupen's Vindaloo Sauce
- Grill - Marinade meat/vegetables in sauce, and grill.
- Stew - Add sauce to stews to enhance flavor.
- Instant Curry - Add to leftover meat/vegetables.
Heat Level: Hot | Serving Size: 3
VEGAN, GLUTEN FREE, ALL NATURAL INGREDIENTS, NO ARTIFICIAL COLORS OR PRESERVATIVES
Ingredients: WATER, ONION, MALT VINEGAR, CANOLA OIL, GARLIC, KASHMIR MIRCH, SALT, SUGAR, SPICES, TAMARIND CONCENTRATE, XANTHAN GUM.
