Step 1

In a small saucepan boil the water until hot and remove from the heat. Add the tamarind to the saucepan and cover for 10-15 minutes. Remove the lid and with a fork mash the tamarind to disolve it with the water until a thick paste forms. Strain the tamarind paste through a fine strainer over a bowl. Scrape the tamarind paste from the bottom of the stainer. Discard the fibers. Store the tamarind paste in an airtight container in the refrigerator for about a week. For longer storage you can freeze it for about 3 months.