1. Mix tamarind paste with 1 cup of sugar, adding more sugar as needed to get a stiff consistency that molds easily. 2. Add hot pepper and black pepper 3. Cover mixture with plastic wrap and set aside overnight at room temperature. 4. Form into 1 - inch balls and place on a baking sheet lined with waxed paper or parchment. Set aside to dry a few hours, uncovered at room temperature. 5. Roll the tamarind balls in the remaining sugar and store at room temperature. Tamarind balls keep for up to two weeks. ---------------------------------------------------------------------------
Nutrition
Ingredients
