Sweet and tangy tamarind balls are popular all over with this recipe using a spicy Scotch Bonnet pepper to dial up the flavor.
2 cups brown sugar, divided
1/2 Scotch bonnet pepper, de-seeded
8 ounces tamarind pulp
4 tablespoons white sugar
Salt to taste
In a coffee grinder, blend 1/4 cup brown sugar with the Scotch bonnet until the pepper is finely ground. Transfer to a mixing bowl along with the remaining brown sugar, white sugar, the tamarind pulp and salt to taste. Wearing gloves, mix the ingredients well.
Shape into small balls and roll in white sugar. Allow to set at room temperature or in the fridge to firm up, or enjoy right away!
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