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Mild Hot Tamarind Sauce

Rated as 4 out of 5 Stars

"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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1 h 5 m servings 15
Original recipe yields 50 servings (3 cups)


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  1. 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.
  2. 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.
  3. 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

Per Serving: 15 calories; 0 3.8 0.2 0 3 Full nutrition

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It was very hard to separate the seeds. Made this with jalapeno instead of habanero. Did not come out as thick as id like but it is good.

Made pad thai with this recipe. It was absolutely delicious. !!!!!!