tamarind pulp with seeds
6 cups (1.42 L) boiling water
- Cut the tamarind pulp into 1-inch (2.5-
cm) pieces and place them in a deep
bowl or saucepan. Be patient; it will
stick to your knife, your fingers, and
everything else. But don’t worry—the
mess is worth it! - Pour the boiling water over the pulp
pieces. Let this sit for at least 1 hour. - With the back of a fork or your hands,
break apart as much of the pulp as
possible. Strain the liquid and store it,
discarding the leftover pulp. It will keep
in your refrigerator for up to a month.
You can also freeze it for up to 3