Tamarind Paste

1. 1

   Put the pulp in a saucepan with 1 cup water over medium heat.

2. 2

   Cook, whisking lightly, breaking up the lumps and adding more water whenever the mixture becomes dry, until youve added a total of about 2 cups.

3. 3

   The process will take about 10 minutes; the result will be quite thick but fairly smooth.

4. 4

   Put the tamarind through a food mill or strainer; discard the seeds and stringy material left behind.

5. 5

   Use or cover and refrigerate for up to a week before using.

No additional tips available.