Egg Roll Dipping Sauce

This is similar to the sauce from 'the Cheesecake Factory'.

• Ready In: 40 mins
• Yields: 1 cup

Ingredients

• 1⁄2 cup cashew nuts, chopped
• 2⁄3 cup fresh cilantro
• 2  garlic cloves, quartered
• 2  green onions, chopped
• 1  tablespoon sugar
• 1  teaspoon fresh ground black pepper
• 1  teaspoon cumin
• 4  teaspoons white vinegar
• 1  teaspoon  balsamic vinegar
• 1⁄2 teaspoon tamarind pulp
• 1⁄2 cup honey
• 1  pinch powdered saffron
• 1⁄4 cup olive oil

Directions

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 vinegars, honey, 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. Cover and refrigerate at least 30 minutes before serving.