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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