Serves: 5
1. If using tamarind pods, peel the skin off with a paring knife. Break the pulp into 1-inch pieces and place in a blender with 1 cup of the hot water. Let the tamarind soften for 5 minutes.
2. Run the blender in short bursts at low speed for 15 to 30 seconds to obtain a thick brown liquid. Don’t overblend, or you’ll break up the seeds. Pour the resulting liquid through a strainer, pressing hard with a wooden spoon to extract the juices, scraping the underneath side of the strainer with a spatula.
3. Return the pulp in the strainer to the blender and add the remaining 3/4 cup hot water. Blend again and pour the mixture through the strainer, pressing well to extract the juices. Store in a tightly covered container in the refrigerator for up to 5 days or freeze for several months (I like to freeze it in plastic ice-cube trays, so I have convenient pre-measured portions).
Makes about 1 1/2 cups
Note: Indian markets sell plastic jars of smooth, dark, syrupy tamarind extract. This product has an interesting flavor, but you can’t use it to make tamarind water.
This Tamarind Water recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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