Tamarind Paste

Steps

1. 1

   Remove the shells and stringy outer fibers from the tamarind pods. Place the cleaned tamarind in a bowl and weigh it, using 7 ounces (198 g) of shelled tamarind.

2. 2

   Pour the hot water over the tamarind in the bowl. Let the tamarind soak for 15 minutes so the pulp softens and releases into the water.

   Start 15-minute timer
3. 3

   Using your hands, work through the softened tamarind to remove the seeds and any remaining stringy fibers. For a faster, smoother process, press or pass the mixture through a fine-mesh stainless-steel strainer.

4. 4

   Transfer the remaining tamarind liquid and pulp to a pot. Add the avocado oil and stir to combine.

5. 5

   Cook the mixture over low heat for 8–10 minutes, stirring as needed, until it thickens to a paste-like texture. Do not use high heat, which can cause the paste to scorch.

   Start 10-minute timer
6. 6

   Cool the tamarind paste, then use it as an ice cream topping, dessert topping, or anywhere a recipe calls for tamarind paste. Store it in the refrigerator.