Tamarind Paste
Tamarind paste is a staple in my house, but it isn’t always easy to find at the store, so I started making it from scratch. It takes a little effort and time, but it is well worth it. This recipe is part of my Tamarind Jerk Wingz and a bunch of other recipes I’ve created for social media. Hope you have fun making this!
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Shopping List
- 7 ounces tamarind pods (see step 1)
- 2 cups hot water
- 2 Tbsp avocado oil
Directions
- Remove the shell and stringy fiber from the tamarind pods, and weigh to 7 ounces of shelled tamarind, in a bowl
- Add hot water to the bowl and allow the tamarind to sit for 15 minutes
- Use your hands to remove the tamarind seeds and any extra stringy fibers. You can use a fine-mesh stainless steel strainer to speed up the process, if you prefer
- Add remaining tamarind liquid to a pot, with the avocado oil, and cook on low for 8-10 minutes or until it reaches a paste-like texture
- Enjoy as an ice cream topping, a dessert topping, or use as you would use tamarind paste in any recipe. Store in the refrigerator
Shopping List
- 7 ounces tamarind pods (see step 1)
- 2 cups hot water
- 2 Tbsp avocado oil
Directions
- Remove the shell and stringy fiber from the tamarind pods, and weigh to 7 ounces of shelled tamarind, in a bowl
- Add hot water to the bowl and allow the tamarind to sit for 15 minutes
- Use your hands to remove the tamarind seeds and any extra stringy fibers. You can use a fine-mesh stainless steel strainer to speed up the process, if you prefer
- Add remaining tamarind liquid to a pot, with the avocado oil, and cook on low for 8-10 minutes or until it reaches a paste-like texture
- Enjoy as an ice cream topping, a dessert topping, or use as you would use tamarind paste in any recipe. Store in the refrigerator
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