Piquant Sauce with chipotle chilies and tamarind

Recipe Categories : | Mexican | Chili | Hot & Spicy | Sauce | MAIN INDEX |

Makes : 2 cups

Ingredients :

• 1 tamarind pod, shelled, or walnut-size pinch tamarind pulp (see Cooks note)
• ½ cup warm water
• 8 dried or canned chipotle chilies, stemmed
• 8 - 10 medium tomatillos, stemmed and husked, or 2 medium tomatoes
• 3 cloves garlic, unpeeled
• ½ tspn salt

Preparation and Cooking Instructions :

1. 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.
2. 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.
3. 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.
4. Cooks note : Fresh tamarind pods and tamarind pulp pressed into blocks are available in most Asian stores. To use fresh tamarinds, open the pods as you would peas and soak in warm water until soft. Remove and discard the seeds 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 sundried apricot halves and dried dates. Soak to soften in a mixture of half lemon juice and half water.