Tamarind Salsa

5–10 minutes
to prep

30 minutes
to cook

1 cup


  • 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
Lao-Style Pho

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.