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1
Crack the shells from the tamarind and de-vein as much as possible. Discard shells and place pulp in a medium saucepan with 3 cups of water. Bring pulp and water to a boil and then reduce to a simmer. Allow to simmer, covered, 45 minutes to 1 hour, until pods are completely broken down and you can see the glossy tamarind seeds throughout the mixture.
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2
Remove from heat and pour the mixture through a fine sieve into a bowl, stirring to separate the pulp dissolved in the liquid from that still clinging to the seeds.
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3
Return the pulpy seeds to the pan and add 1 cup fresh water. Once again, bring the mixture to a boil and then reduce to a simmer, this time for 15-20 minutes. Strain into the bowl with the first round of pulp. You should have about 2 1/4 cups. Discard seeds and rinse out saucepan.
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4
Spread one cup of sugar in an even layer on the bottom of saucepan and place over medium heat Cook undisturbed until sugar begins to melt and takes on a golden color. Carefully, as the mixture will bubble furiously, add the liquid tamarind pulp and whisk together. Cook about ten minutes until the mixture appears glossy and reaches 223u00b0F on a candy thermometer.
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5
Remove from heat and stir in cayenne pepper and salt. Allow to cool, pour into a jar and store in the refrigerator.
