Tamarind Paste

Directions

1. 1
   Put the pulp in a saucepan with 1 cup water over medium heat.
2. 2
   Cook, whisking lightly, breaking up the lumps and adding more water whenever the mixture becomes dry, until youve added a total of about 2 cups.
3. 3
   The process will take about 10 minutes; the result will be quite thick but fairly smooth.
4. 4
   Put the tamarind through a food mill or strainer; discard the seeds and stringy material left behind.
5. 5
   Use or cover and refrigerate for up to a week before using.