Rating: 4 stars 4
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Our Jamaican friend gave my wife some one day, but she wouldn't give up the recipe. So I did it myself!

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
50
Yield:
3 cups
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour water into a saucepan and add tamarind pod pieces, habanero pepper, garlic, salt, and black pepper. Bring to a boil and reduce heat to low; simmer until tamarind pods begin to break down and seeds appear. Stir brown sugar into mixture. Press pods against side of pan with a slotted spoon as they cook to help extract pulp. Discard seeds.

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  • Continue simmering until tamarind mixture thickens to the consistency of tomato soup, about 40 minutes, stirring often. Mix cilantro, lime juice, and vinegar into sauce and simmer just until cilantro is wilted, 1 to 2 more minutes.

  • Pour sauce through a fine mesh strainer, pressing as much pulp and solids through the mesh as possible. Discard the remaining almost-dry solids (about a palm full) and scrape the outside of the strainer into retained sauce.

Nutrition Facts

15 calories; protein 0.2g; carbohydrates 3.8g; sodium 3.3mg. Full Nutrition
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