Unleash the Flavor of Tamarind
Tamarind’s unique sweet-sour taste makes it a versatile ingredient for both sweet and savory dishes. By adding a touch of heat from dried arbol chiles, we’ve created a syrup that’s perfect for elevating cocktails or agua frescas.
What You’ll Need
To get started, you’ll need tamarind concentrate, also known as tamarind paste. This tangy, prune-like paste is a staple in Southeast Asian and Latin American cuisine. You can find it in Latin and Asian markets or online. Be sure to avoid tamarind pulp, which contains large pit-like seeds.
Syrup Essentials
Before we dive into the recipe, here are some key details to keep in mind:
- The syrup will last up to 2 weeks when refrigerated in an airtight container.
- Yield: 2 cups
- Difficulty: Easy
- Total time: 10 minutes, plus cooling time
- Active time: 10 minutes
Recipe
Ingredients:
- 4 dried arbol chiles, stems removed and crumbled
- 1 1/2 cups water
- 2/3 cup granulated sugar
- 1/3 cup seedless tamarind paste
Instructions:
- Combine Ingredients: Place all ingredients in a small saucepan over medium heat and stir until the tamarind is broken up.
- Cook and Stir: Cook, stirring occasionally, until the sugar is dissolved and the mixture just comes to a boil, about 10 minutes.
- Cool and Strain: Turn off the heat and let cool slightly, at least 10 minutes. Once cool, strain the mixture into a container with a tight-fitting lid; discard the solids.
- Store and Enjoy: Store the syrup in the refrigerator until ready to use.
With this simple recipe, you’ll have a delicious and unique syrup to add a twist to your favorite drinks and dishes.
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