Tamarind Balls

A traditional sweet and sour treat.

Makes 36 balls

Ingredients

4 cups tamarind pulp, shelled
1 tablespoon baking soda
1 teaspoon salt
1/2 cup boiling water
4 cups granulated sugar
1/2 teaspoon scotch bonnet pepper (optional) or habanero pepper, minced (optional)
black pepper, to taste (optional)

Directions

Break tamarind into segments.

Sprinkle with soda and salt and pour boiling water on tamarind.

Stir until the water is absorbed and the seeds leave the pulp: remove the seeds.

Stir in 2 cups of sugar and blend well.

Cover and set aside at room temperature overnight.

Stir in the remaining sugar, add more if necessary to make the mixture firm enough
to shape into balls.

Shape into balls and allow leave a couple hours to dry.

Roll balls in sugar. Wrap in paper squares and store.

Will keep for up to two weeks

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