核桃溪牛排醬

I was skeptical about the tamarind in here, but it adds a subtle tartness that really balances the sweetness from the corn syrup. Perfect on grilled burgers.

The raisins and orange peel give it this sweet-tart depth that’s perfect on a grilled burger, and it doesn’t overpower the meat. I’ve already gone through half the bottle in two weeks, it’s that addictive.

The tomato concentrate gives it a rich base that works beautifully on grilled chicken, not just steak. I’ve been using it as a marinade and the raisin sweetness balances the vinegar tang perfectly.