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Tamarind Paste |
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(Tamarindo)
Category: Dry Rubs and Seasoning Pastes
Makes about 1 cup
Tamarind (tamarindo, the paste, is named after the pod) comes from the pods of a tree native to Asia and northern Africa. This tall handsome tree is widely grown in India and tropical regions of Mexico. The fruit inside the pods is made into a popular cold beverage in Mexico and new-wave Mexican chefs are using tamarind to glaze and flavor creative new dishes, and so can you. Tamarind is sour so it must be sweetened to make its tartness palatable.
Dense, sticky tamarind paste is available in Mexican or Asian markets labeled seedless tamarind paste, but it may contain seeds anyway. Don't worry, because the paste has to be strained.
1/2 cup seedless tamarind paste, firmly packed
1/2 cup dark brown sugar
3/4 cup water
Put all of the ingredients in a small saucepan and cook, stirring, over medium heat until completely melted. With a spoon, push the mixture through a fine-mesh strainer into a bowl. Thick, stringy pulp and seeds will remain in the strainer, but push through as much as possible. The paste will be about as thick as apple sauce. Discard the seeds and remaining solids. Stir the paste to mix well and transfer to a covered container. The paste is ready to use or refrigerate indefinitely.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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