- 1 cup tamarind pulp
- 2 leaves chadon beni (culantro)
- 2 cloves garlic (grated)
- 1 tbsp. pepper (or to taste)
- 1 tbsp. brown sugar
- 1/2 tsp. salt
- 1/2 cup of water
Shell about 7 or 8 tamarinds and separate the seeds.
Add about 1/2 cup of water to the tamarind. Squeeze the tamarind to separate the pulp.
Add salt, ground chadon beni and garlic, pepper sauce, and sugar. Mix thoroughly.
Pour in a separate bowl to serve.
Recipe © Simply Trini Cooking. All rights reserved