Tamarind puree from Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes by Susan Feniger and Kajsa Alger and Liz Lachman

  • tamarind pulp

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Notes about this recipe

  • DKennedy on March 16, 2017

    Made this today in preparation for making the Tamarind Cooler as part of our 4th Cook the Book menu. Very easy to make and holds in the fridge for future use. I have also bought this frozen so I suspect it would freeze well. Sourced my tamarind paste from the Samosa House on Washington Blvd.

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