How To Make Tamarind Paste

Name: How To Make Tamarind Paste
Prep time: 20 min
Cook time: 5 min
Total time: 20 min
Yield: 2 cups
Ingredients: 10 to 12 large fresh tamarind pods; 3 cups water

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Prep Time
20 mins
Cook Time
20 mins
Total Time
20 mins
Servings
2 cups
Calories
37 kcal
Course
Condiments
Cuisine
Mexican

How To Make Tamarind Paste

Delilah Cunningham

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Making Tamarind Paste at home is simple and better without any preservatives. Use it to make candies, paletas, margaritas, agua fresca and more!

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Ingredients

Servings

10 to 12 large fresh tamarind pods
3 cups water

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Instructions

Remove the skin from tamarinds along with any big strings attached to the fruit. Cut each tamarind into several pieces with your hands
Rinse quickly on a colander with cold water to remove any dusty spots.
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.
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.
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.
In a medium sauce pan, add the tamarind pulp from the bowl.
Bring to a soft boil and then lower heat to medium low. Cook for 5 minutes.
Remove from heat and let it cool down completely.
Store in glass jars with an airtight lid in refrigerator. Keeps for 1 month in fridge and up to 6 months in freezer.