Every few weeks we like to take a drive down to the Mexican market that’s about 25 minutes from our house – we’ll sit at the restaurant inside and have tacos and caldo de res (beef soup). I just love to walk around and pick up things that I can’t usually get in the regular grocery stores around town.
One of those things is Tamarind pods – I’ll usually pick up a few bags and use it to make Agua de Tamarindo and it’s perfect for hot weather in the summer months.
This salsa isn’t like typical salsas though – tamarind is quite bitter, and paired with chipotle chiles, it’s perfect to dip on chips or pour on tacos. If you aren’t up for soaking tamarind pods and picking out the seeds you can always buy tamarind paste and the bag goes quite a long way in various recipes (this one is one of our favorites!)
Pick up a can of chipotle chiles in store, or opt to make your own (they are really easy to make and freeze yourself, too). Store the covered salsa for 3-4 days in the fridge – eat with chips or dump on your breakfast hash.
*Chipotle chiles can pack some heat – if you are looking for a more mild finished salsa, opt to use 1 or 2 chiles at most; for more flavor/spice, use 3-4.