Tamarind Sauce

Photo: flickr user thebaron03

Ingredients

3 cups water

2 tablespoons sugar

Shell the tamarind pods and remove the seeds from the pulp.

Bring the water to a boil in a saucepan, add the pulp, and simmer until the liquid is reduced to 1 cup.

Add the sugar, stir to dissolve, and simmer for an additional 5 minutes.

Strain the sauce through a piece of cheesecloth or muslin and squeeze out as much liquid as possible from the pulp.

Tamarind sauce will keep for about a month when stored covered in the fridge. Use as a marinade or as a topping for fish or other seafood.

2.0 cups

Friday, January 1, 2010 - 1:10am

Anonymous