- 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)
Recipe by: Ebony Bailey
Photos by: Andrew Real & Sierra Barsten
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.
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.
Put the tamarind pulp and the rest of the ingredients (including the cup of water) in a blender. Blend until smooth.
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. .
Serve with your tacos de jamaica or food of choice.