Tamarind Sauce

"From: "The Habanero Cookbook" by Dave DeWitt & Nancy Gerlach"
 
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Ready In:
10mins
Ingredients:
3
Yields:
2 cups
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

My passions include cooking, computers, and gardening. So, I like to, if at all possible, grow whatever I'm going to be cooking with. Which is one of the reasons I got involved in peppers, specifically hot peppers (Habaneros, Jalapenos, that sort of peppers).
 
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