Tamarind provides acidity with a delicious fruity tartness. It is mainly used in Indian, Thai, and Mexican cooking, although it grows in many tropical climates, including Florida. Look for the caramel-colored tamarind concentrate or paste in markets, as extracting the fruit from the pods is labor-intensive. Use the ketchup on the Indonesian Corn Fritters (page 155), Indian Spiced Scrambled Eggs (page 75), and burgers or grilled shrimp. For all of the preserving recipes, including this one, use kosher salt; unlike table salt, it is free of additives that can discolor ingredients.
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Bring a pot of water to a boil, and set up a bowl with ice water. Cut a shallow X in the bottom of each tomato, place them in the boiling water for 45 seconds, and transfer to the ice water. As soon as you can handle them, pull off the skins. Core and halve the tomatoes. Scoop out the seeds over a strainer and press them to extract the juice, then discard the seeds.
Step 2
Put the tomatoes, their juice, the onion, and garlic in a blender and blend until smooth. Transfer to a large pot and add the honey, vinegar, and salt. Add the tamarind concentrate, passing it through a strainer to remove any stray bits of shell. Tie the cloves, allspice, and cinnamon in a piece of cheesecloth and add them to the pot. Bring to a boil, then decrease the heat and simmer, uncovered, until the ketchup evenly coats the back of a spoon. Let the ketchup cool to room temperature. Remove the cheesecloth bundle and pour into an airtight container and refrigerate for up to 2 months.
