Tamarind-Chile Syrup Recipe
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.
- 4 dried arbol chiles, stems removed and crumbled
- 1 1/2 cups water
- 2/3 cup granulated sugar
- 1/3 cup seedless tamarind paste
- 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.