We make an extremely strict Pesach. We only use fruits and vegetables that we peel. We don’t use spices we can’t (unpeelable), so being creative with few foods at your disposal can be a challenge. We ate in an Indian restaurant and I fell in love with the tamarind sauce. This is my scaled down Pesachdik version. I eyeballed this recipe, so there are no real quantities given
Tamarind Sauce (Pesachdik)
Servings
Ingredients
- 1 lb box Fresh Sweet Tamarinds
- boiling water
- 2 tsp salt OR to toaste
- seeds of chilli pepper s I used Thai birds
- sugar
- fresh squeezed lime juice
Instructions
- Peel the tamarinds and remove the “veins”
- In a sauce pot, cover the tamarinds with boiling water (I added the salt to the boiling water) until they are fully covered. Just bring them to a boil again, shut off the heat, and let cool.
- When cooled, mash the tamarinds through a sieve to remove pits. Discard anything that wont pass through the sieve. (This is a bit of a patchkerai…the hardest part)
- Add the seeds of a hot pepper, to the heat you desire. I used Thai birds, so it wouldn’t be too hot for guests. You can use more of less to your desire, or switch to hotter peppers. For myself I would use habanero seeds.
- Add sugar to your liking. We use sugar that has been boiled and strained, so I used about 1/2 cup liquid sugar.
- I used the fresh squeezed juice of 1/2 lime.
- Reheat the mixture and taste for seasoning adjustments. Serve slightly warm.
- I like it. Good luck with your attempt.
I just added 1 inch of finely chopped ginger (1 tbsp) and let it simmer for 20 mins, and it added a new and lovely dimension.