Ingredients

• 1 lb tamarind pods
• 1 1/2 cups cider vinegar
• 1/2 cup brown sugar

Directions

1. Remove the shells from the tamarind pods. Remove as much of the roots that run through the inside as much as possible.

2. Cover the remaining sticky pulp with boiling water to soften for about 10 minutes.

3. Place the mixture into a pot along with the vinegar and cider. Bring to a boil and cook until thickened into a paste.

4. Run through a sieve to remove the seeds and remaining fibers.

5. Divide the paste by spoonfuls into ice cube trays and freeze. After freezing the tamarind “cubes” can be stored in a zip lock bag in the freezer for months.

6. Makes about 1 1/2 cups.

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