1 egg, lightly beaten
1 tablespoon fine white wine vinegar
1 tablespoon tamarind juice
1 tablespoon chopped black chilies, or to taste
1 teaspoon enchilada sauce
1 teaspoon olive oil
1/2 teaspoon minced garlic
1 tablespoon brown sugar
1 teaspoon vanilla extract
1/4 teaspoon coriander seeds
salt and pepper to taste
In large bowl, mixing egg, vinegar, thyme, chilies, enchilada sauce and olive oil. Add garlic, brown sugar, sugar and vanilla. Cover and refrigerate or freeze until serving. Serve over horseshoes or rice. Sprinkle with +1 seasoning per serving.