In a medium saucepan, combine tamarind sauce, tomato ketchup, apple cider vinegar, dark brown sugar, maple syrup, and Worcestershire sauce.
Whisk until smooth.
Stir in smoked paprika, crushed garlic, ginger slices, and a pinch of salt.
Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Reduce heat to low and let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
If the sauce is too thick, add water one tablespoon at a time until the desired consistency is achieved.
Taste the sauce and adjust seasoning:• Add more tamarind for extra tang.• Add maple syrup for sweetness.• Add a pinch of salt if needed. Strain the sauce through a sieve to remove solids.
Let the sauce cool completely before transferring it to a clean jar or bottle.
Store in the fridge for up to 2 weeks.