Piquant Sauce/Chipotle Chilies and Tamarind

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* Exported from MasterCook *

 

Piquant Sauce/Chipotle Chilies and Tamarind

 

Recipe By : Mexico:The Vegetarian Table by Victoria Wise

Serving Size : 1 Preparation Time :0:00

Categories : Mexican Sauces

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 pod tamarind, shelled, or walnut-size pinch -- tamarind pulp

1/3 cup warm water

8 dried or canned chipotle chilies -- stemmed

8 medium (8-10) tomatillos, stemmed, husked -- (about 1/4 pound)

OR 2 medium tomatoes -- (1/2 pound)

3 cloves garlic -- unpeeled

1/2 teaspoon salt

 

Soak the tamarind in the water until softened, about 15 minutes. If using fresh

tamarind, rub the pulp off the seeds into the water. Discard the seeds.

 

Heat a heavy ungreased skillet over high heat. If using dried chipotles, place

them in the skillet and stir over medium-high heat until lightly toasted all

around about 1 minute. Remove and set aside. Place the tomatillos or tomatoes

and garlic in the skillet and char them over medium heat, turning once or twice,

until softened and blackened in spots, about 15 minutes. Remove and cool enough

to handle. Peel the garlic and tomatillos. If using tomatoes, leave them

unpeeled.

 

Using a food processor or food mill, puree the tamarind pulp and liquid,

chilies, garlic, tomatillos or tomatoes, and salt, adding a little extra water

if necessary to make a fluid mixture. Use right away or cover and refrigerate

for up to 1 week.

 

 

 

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NOTES : NOTES : Fresh tamarind pods and tamarind pulp pressed into a block are

both available in Latin American and Asian markets. To use fresh tamarind, open

the pods as you would peas and soak in warm water until soft. Remove and discard

the seed and stiff connecting fibers. To use block tamarind pulp, simply pinch

off as much as you need and soak to soften. If neither is available, substitute

a few sun-dried apricot halves and dried dates. Soak to soften in a mixture of

half lemon juice and half water.