In 1800 A.D., in Goa, India, an Indian woman got married into a Portuguese family. She spiced their famous garlic vinegar (vin d’alho) into an Anglo-Indian dish – Vindaloo. Our Vindaloo Curry Sauce and Spicy Simmer Sauce garlic-infused tamarind sauce is made with the same recipe, adding a hint of tamarind.
It is ready to use straight out of the jar. Saute meat or vegetables, add it, simmer for a few minutes, and it is done! One jar is sufficient for one lb of meat or vegetables.