Tamarind Chipotle Paste
12 ounces soft tamarind pulp (found in Asian and Spanish grocery stores)
3 cups boiling water
4 dried chipotle chili peppers
1 cup boiling water
1/2 white onion, chopped
1 Tbsp chopped garlic
2 Tbsp honey
2 tsp kosher salt
Place the tamarind in a small nonreactive bowl and pour 3 cups boiling water over the pulp. Let stand for 20 minutes, stirring occasionally. Add more boiling water if the mixture is too stiff. Push the tamarind mixture through a sieve, extracting and discarding seeds, but retaining the pulp.
Place the chipotles in a small bowl and pour 1 cup boiling water over the chilies. Let stand for 20 minutes or until the chilies are softened.
Place the tamarind pump, the chilies, their soaking water, and all the remaining ingredients in a blender or food processor and blend to a smooth paste.
Cook's Notes: Recommended cuts: Firm fish steaks or fillets-2 to 4 hours, tuna steaks-4 to 6 hours, chicken breasts-4 to 6 hours, lamb-3 to 6 hours
Submitted by Tae Bo Master
International Dishes
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