Tamarind Salsa

Star chef Andrew Zimmern adds a sweet touch of tamarind purée to the classic salsa recipe.

  • Total Time:
  • Servings: Makes about 5 1/2 cups

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  • 4 dried chipotle chiles
  • 2 tablespoons vegetable oil
  • 4 medium Roma tomatoes (12 ounces), halved lengthwise
  • 1 large white onion, quartered
  • 10 garlic cloves
  • 1 1/4 cup tamarind purée 
  • 1 tablespoon kosher salt

How to make this recipe

  1. In a large heatproof measuring cup, soak the chipotles in 1 cup of very hot water until softened, about 20 minutes. Remove the chipotles from the water and discard the stems; transfer the chipotles to a small bowl and toss with the oil. Reserve half of the chipotle soaking liquid (about 1/2 cup).

  2. Preheat the broiler. On a large rimmed baking sheet, arrange the tomatoes, onion and garlic. Broil 6 inches from the heat until the vegetables are nicely charred, about 12 minutes. During the last 2 minutes of broiling, add the chipotles to the baking sheet.

  3. Scrape the roasted vegetables and any accumulated pan juices into a blender. Add the reserved soaking liquid, tamarind purée and salt, and purée until smooth.

Contributed By Photo © Andrew Zimmern Published May 2013

1043707 recipes/tamarind-salsa 2015-09-10T15:03:35+00:00 Andrew Zimmern dips-and-spreads|side-dishes|web-exclusive|healthy|fast||vegetarian|gluten-free may-2013 recipes,tamarind-salsa 1043707

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