| How To Cook: |
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1. 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.
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2. Place another 5 tablespoons of water in a small saucepan. Add 2 tablespoons of the tamarind juice, along with the remaining ingredients.
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3. Bring to a simmer and cook, uncovered, for about 10 minutes, stirring often. The color should look like light brown syrup. You should have ¾ cup liquid. If not, add additional water and heat again for just a moment.
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4. Store, covered, in the refrigerator for up to 2 months.
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