• Tamarind Salsa


Sweet & Smoky Salsa

By Andrew Zimmern

Tamarind puree gives this classic chipotle chile and tomato salsa a hint of sweetness.

Tamarind Salsa

Servings: makes 5 1/2 cups

Total: 35 minutes


  • 2 tablespoons corn oil
  • 4 whole dried chipotles
  • 1 cup boiling water
  • 1  1/2 cups ounces tamarind puree
  • 1 onion, quartered
  • 10 garlic cloves
  • 4 Roma tomatoes, charred/roasted
  • 1 tablespoon kosher salt


Heat the oil and fry the chiles for 10 seconds, reserve the pan and add the tomatoes, garlic and onion and blister them under a broiler. You want some nice char!

Reconstitute the chiles in one cup boiling water for 20 minutes.

Discard half of the water. Place other half with all the ingredients in a blender and process. The tamarind salsa will keep for 5 days in a refrigerator.

NOTE: You can find tamarind puree at any Latin or Asian market. But I prefer to buy the packages of peeled tamarind pulp in those same markets. They have seeds in them. I place one package (12 ounces) in a shallow bowl, pour half a cup of boiling water over it and let it sit until cool. Then I work it with my hands into a puree and pass it through a strainer and discard the seeds.

Photograph by Madeleine Hill.


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