Ingredients:
Whole habanero – 1 whole
Chadon beni/Culantro – 3 tbsp (finely chopped)
Pimento peppers – 3 tbsp (finely chopped)
Garlic peeled – 3 tbsp (finely chopped)
Salt to taste
Sugar – 1 cup (sweetness of sauce is your own preference)
Black pepper - 1 tbsp
Cinnamon – 1 stick
Bay leaf – 1 each
Onion – 2 tbsp (finely chopped)
Tamarind pulp – 4 cups (shelled tamarind seed in)
Method:
Cooking of Tamarind:
Place medium-sized sauce pot on heat.
Add shelled tamarind and add water just enough to cover the tamarind.
Stir and allow to cook for 5min or bring to a boil.
When tamarind starts to boil, add more water if needed and whisk.
Whisk until most of the tamarind pulp has been removed.
Remove from heat and strain.
Making of sauce:
Add strained tamarind liquid and all other ingredients salt and pepper to taste to medium size
sauce pot and place on heat.
Stir and cover.
Allow to cook for 10min.
Them remove from heat.
NOTE: Sauce is best served next day. This allows all the flavors to, as we say in Trinidad and Tobago
“cousoumeh”.
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Connect with Chef Jeremy Lovell: @jl_restaurantconsultant
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#Tamarind #Sauce #Chutney
