- 3 tablespoons tamarind paste*
- ½ cup boiling water
- 4 teaspoons fresh ginger, peeled, coarsely chopped
- 2 tablespoons fresh garlic, peeled, coarsely chopped (about 3 med. cloves)
- 3 tablespoons shallots, peeled, coarsely chopped
- 2 strips lime rind, pith removed, about 1/2 “W x 2 “L
- ½ teaspoon red hot pepper flakes (this is medium- spicy)
- 3 tablespoons coconut palm sugar, or light brown sugar
Measure the tamarind paste, place in a medium sized bowl. Add boiling water and let stand 5 minutes.
Add tamarind mixture to the carafe of a blender.
(See below if using tamarind pulp*.)
Add the remaining ingredients to the carafe and blend on low to high speed until very smooth, about 1 minute.
Do not strain.
Will keep in a sterile glass jar in the refrigerator for up to 2 weeks.
Types of Tamarind*:
Tamarind is sold in specialty stores in blocks, a product of Thailand with a lovely sour-note.
Tamarind Pulp contains seeds. Add the pulp to a medium sized bowl, add 1/2 cup boiling water to cover. Let stand 5 minutes. Strain the liquid, picking the seeds from your strainer and pushing as much pulp through it as you can manage.
Tamarind Paste is tamarind pulp with the seeds and fibers removed. No need to strain. (I used this one in the recipe.)
Yield: Just over 1/2 cup