Ingredients
Method
- Remove veins from the shelled tamarind as best as you can. Rinse with water to remove any loose shell pieces.
- In a mortar and pestle, mash together the garlic, scotch bonnet, and chadon beni.
- Add cleaned tamarind and 2 cups of water to a saucepan. Bring to a low boil and cook for about 20 minutes, until the pulp separates from the seeds. Add more water if needed.
- Use a potato masher to help separate the pulp. Remove seeds using a spoon or sieve.
- Adjust water if needed to reach your desired consistency — not too thick, not too watery.
- Add mashed spices, brown sugar, and salt. Stir well.
- Taste and adjust sugar or water as needed.
- Let the sauce cool completely and store in an airtight container in the fridge.
Nutrition
Notes
If sauce is too thick, gradually stir in warm water.
If sauce is too thin, simmer gently to reduce.
Start by adding just enough water to match the level of the pulp. Add more later as needed.
You can use frozen tamarind pulp instead of fresh. No water needed — just boil and spice.
To remove seeds easily, use a slotted spoon to scoop pulp and press with another spoon. A sieve or cheesecloth also works.
No chadon beni? Substitute with double the amount of cilantro or omit if needed.
Avoid squeezing tamarind shells too hard when cracking — tap with a spoon instead.
Recipe can easily be doubled or tripled.