How To Make Tamarind Paste
Making Tamarind Paste at home is simple and better without any preservatives. Use it to make candies, paletas, margaritas, agua fresca and more!
Ingredients
- 10 to 12 large fresh tamarind pods
- 3 cups water
Instructions
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Remove the skin from tamarinds along with any big strings attached to the fruit. Cut each tamarind into several pieces with your hands
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Rinse quickly on a colander with cold water to remove any dusty spots.
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Place in a medium bowl and add 2 cups of hot water. Cover with a lid or a plate and let it rest for 10 minutes.
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In another medium bowl, place a strainer and add the tamarinds with the cooked water. Mash it with a spatula or your clean hands to squeeze the juice/pulp out of the seeds and the hard fiber. Push down the pulp thru the strainer to extract all of the tamarind pulp.
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Add a little more water at the time (no more than 1 cup water) to strain any remaining pulp. Scrape off any pulp attached to the outside/bottom of the strainer. Discard the tamarind fiber and seeds.
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In a medium sauce pan, add the tamarind pulp from the bowl.
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Bring to a soft boil and then lower heat to medium low. Cook for 5 minutes.
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Remove from heat and let it cool down completely.
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Store in glass jars with an airtight lid in refrigerator. Keeps for 1 month in fridge and up to 6 months in freezer.
Nutrition (per serving)
Nutritional values are estimates from the original source.