In nonreactive bowl, whisk together tamarind, garlic, red pepper, soy sauce, paprika, curry powder, chili powder, kim chee sauce and chipotle. Transfer to nonreactive saucepan. Simmer 10 minutes.
Slowly whisk in 3/4 cup hot caramel. Simmer 10 minutes. Skim particles that float to top. Pass through fine chinois or double-mesh strainer. Cool in water bath. Refrigerate.
NOTE: A mixture of 1/4 cup ketchup and 1/2 tsp cayenne pepper sauce may be substituted for kim chee sauce.
Light brown caramel: In heavy 3-quart. pot, combine 1 1/2 cups granulated sugar and 4 ounces water. Cook over high heat until caramel is light brown. It is important to add caramel to as soon as it is ready so it doesn't burn or harden.Makes 4 Source: