Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 ounce | Dried tamarind |
| 10 tablespoons | Hot water |
| 1 teaspoon | Salt |
| ¼ cup | Sugar |
| 6 tablespoons | Rice wine vinegar |
Recipe by: Frugal Gourmet on our Immigrant Ancestors Soak the tamarind in about 5 tablespoons of hot tap water. Stir until you have a paste. Strain the juice from the pulp, squeezing the pulp in a small strainer. Discard the pulp.
Place another 5 tablespoons of water in a small saucepan. Add 2 tablespoons of the tamarind juice, along with the remaining ingredients. Bring to a simmer and cook, uncovered, for about 10 minutes, stirring often. The color should look like a light brown syrup. You should have ¾ cup liquid. If not, add additional water and heat again for just a moment.
Store, covered, in the refrigerator for up to 2 months.