Tamarind-Chile Syrup

Name: Tamarind-Chile Syrup
Yield: 2 cups
Ingredients: 4 dried arbol Pepper, chile:chiles, stems removed and crumbled; 1 1/2 cups water; 2/3 cup Sugar:granulated sugar; 1/3 cup seedless Tamarind:tamarind paste

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2 cups Easy

Total: 10 mins, plus cooling time Active: 10 mins

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Ingredients (4)

4 dried arbol chiles, stems removed and crumbled
1 1/2 cups water
2/3 cup granulated sugar
1/3 cup seedless tamarind paste

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Nutritional Information

Calories161
Fat0.15g
Saturated fat0.04g
Trans fat
Carbs41.34g
Fiber0.81g
Sugar38.21g
Protein0.65g
Cholesterol
Sodium8.49mg
Nutritional Analysis per serving (4 servings) Powered by

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Tamarind’s sweet-sour flavor makes it ideal for sweet and savory dishes alike. We spiced up this syrup with a few hot chiles, making it a great addition to a cocktail or agua fresca.

What to buy: Tamarind concentrate, sometimes labeled as tamarind paste, is a tangy, prunelike, seedless paste that is popular in Southeast Asian and Latin American cooking. It can be found in Latin and Asian markets or online. Avoid tamarind pulp, which contains large pitlike seeds.

Game plan: The syrup will last up to 2 weeks when refrigerated in an airtight container.

by Amy Wisniewski

Instructions

1Place all ingredients in a small saucepan over medium heat and stir until tamarind is broken up. Cook, stirring occasionally, until sugar is dissolved and mixture just comes to a boil, about 10 minutes.
2Turn off heat and let cool slightly, at least 10 minutes. Once cool, strain mixture into a container with a tightfitting lid; discard solids. Store in the refrigerator until ready to use.

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