Tamarind Salsa
5–10 minutes
to prep
to prep
30 minutes
to cook
1 cup
Ingredients
- 8 dry tamarinds
- 1 cup of water
- Two cloves of garlic
- A dash of sugar (or sweetener of choice)
- 2 chiles habanero (you can get away with using just one chile if you find it too spicy)
- Salt
Recipe by: Ebony Bailey
Photos by: Andrew Real & Sierra Barsten
Step-by-Step Instructions
Step 1
Peel the tamarinds and let boil in water for 1 minute. Reduce the heat to low-medium and let the tamarinds cook for another 10-15 minutes.
Step 2
Turn off the flame and let the tamarinds cool off until at room temperature. Then, remove the tamarind seeds so that all you have left is the pulp.
Step 3
Put the tamarind pulp and the rest of the ingredients (including the cup of water) in a blender. Blend until smooth.
Step 4
Heat up a pan on medium with a bit of olive oil. Cook the salsa for a few minutes until the water evaporates and the salsa thickens. .
Step 5
Serve with your tacos de jamaica or food of choice.