Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Dried tamarind 1/4 c Sugar
10 tb Hot water 6 tb Rice wine vinegar
1 ts Salt

Recipe by: Frugal Gourmet on our Immigrant Ancestors Soak the
tamarind in about 5 tablespoons of hot tap water. Stir until you
have a paste. Strain the juice from the pulp, squeezing the pulp in a
small strainer. Discard the pulp.

Place another 5 tablespoons of water in a small saucepan. Add 2
tablespoons of the tamarind juice, along with the remaining
ingredients. Bring to a simmer and cook, uncovered, for about 10
minutes, stirring often. The color should look like a light brown
syrup. You should have 3/4 cup liquid. If not, add additional water
and heat again for just a moment.

Store, covered, in the refrigerator for up to 2 months.

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