Tamarind Paste

Ingredients

• 7 oz Tamarind pods (Remove the shells and stringy fibers, then weigh 7 oz of shelled tamarind; seeds and additional fibers are removed after soaking.)
• 2 cup Hot water (Use hot water for soaking the tamarind.)
• 2 tbsp Avocado oil

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.

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.

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.

Notes

The finished paste can be used in Tamarind Jerk Wingz and other recipes calling for tamarind paste. Refrigerate for storage.

Nutrition per serving

• condiment
• vegan
• plant-based
• gluten-free
• dairy-free
• refined-sugar-free
• make-ahead
• refrigerated