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.