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