Servings: 1 ½ cup (serving size 1 tbsp.)
- 1 cup tamarind pulp
- 2 leaves chadon beni culantro
- 2 cloves garlic grated
- 1 tbsp. pepper or to taste
- 1 tbsp. brown sugar
- ½ tsp. salt
- ½ cup of water
Shell about 7 or 8 tamarinds and separate the seeds.
Add about ½ 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.