18966 Tamarind-Chile Syrup 10 mins, plus cooling time 10 mins 2 cups Mon Jun 29 12:30:00 -0700 2009 Wed Aug 12 12:41:27 -0700 2009 Easy CHOW http://www.chow.com/recipes/18966 Wed, 12 Aug 2009 19:41:27 GMT A spicy, sweet, and sour base for a cocktail or agua fresca A spicy, sweet, and sour base for a cocktail or agua fresca. 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 paste is a tangy, prunelike pulp that is popular in Southeast Asian and Latin American cooking. It can be found in Latin and Asian markets or online.

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

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  • Place 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.
  • Turn 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.
    • ]]>     http://www.chow.com Amy Wisniewski 67 Condiment/Sauce 58 4 dried arbol chiles, stems removed and crumbled

    ]]>     1 1/2 cups water

    ]]>     298 2/3 cup granulated sugar

    ]]>     27 1/3 cup seedless tamarind paste

    ]]>     390 spicy 14511 secret ingredient 763 sexy 512 mexican 6328 myo 273 party 944 happy hour 216 holiday 1026 hot weather 4559 infused 5882 cinco de mayo 720 syrup 621 chile peppers 31079 cocktail mixer