Sweet Tamarind Margaritas

Tamarind is an ingredient that I don’t believe most people are familiar with. I was, until recently, one of those people. I had heard of it before, but I had never really had it in anything and I had certainly never tasted fresh tamarind fruit before. Thanks to my partnership with McCormick, however, all of that has changed. They have created the 2012 Flavor Forecast to help people like you and me learn about new ingredients and techniques from all over the world, and tamarind fruit is just one example of that. McCormick has pushed me to get outside of my comfort zone and play with flavors that I previously would never have even considered. When I was sent a box of tamarind fruit and told to go for it, I did a bit of research and discovered all of the wonderful ways in which tamarind fruit is used throughout the world. It can be made into a marinade, a sauce, or in this case, a tasty drink. Ripe tamarind fruit is hidden behind a hard, walnut-like shell, but once you crack it open, it’s quite similar to a date, both in flavor and texture, which is probably why some people call it an “Indian date”. It is commonly used throughout Africa the Middle East, but it has reached parts of Mexico and Asia, too. I was talking to one of my friends, who is Mexican, and she said that a lot of more authentic Mexican restaurants will serve tamarind flavors agua fresca instead of the more common fruity ones that you find in most places in the States. When she told me about the agua fresca, I knew that I had to do something similar, and of course, maybe a bit more adult. Hence, the Sweet Tamarind Margarita. I love the depth of flavor that this margarita offers; it’s not as fruity as some other flavored margaritas, but it is still refreshing and sweet, and it really brought a ray of sunshine to Kramer and me on a gloomy New York winter day. You can find tamarind fruit in most specialty foods and health stores, so if you’re interested in pushing yourself and impressing your friends, pick some up and start cooking!


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Your ingredients.

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Crack open your tamarind fruit.

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And peel away the spine-looking fibers. Don’t worry about getting every single one – you will press it through a sieve later on.

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Combine the fruit with 1 cup of hot water and mash them together until the fruit dissolves into the water.

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Then press the mixture through a mesh sieve to remove any extra fibers and seeds.

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The consistency should be like a thin applesauce when you are done. Heat the pulp over medium heat with 1/3 cup of sugar until the sugar has dissolved.

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Juice your lemons and limes.

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Then shake your lemon juice, lime juice, tequila, Cointreau, and tamarind simple syrup over lots of ice.

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Serve over ice and enjoy.

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Sweet Tamarind Margaritas
Author: 
Prep time: 
Total time: 

 

Ingredients
To Make the Tamarind Simple Syrup:
  • 1 cup sweet tamarind fruit, husks removed
  • 1 cup hot water
For the Margaritas:
  • 5 ounces blanco tequila
  • 1 ounce Cointreau or Triple-Sec
  • 2 ounces lemon juice (about 1 lemon)
  • 2 ounces lime juice (about 2 limes)
  • 2 ounces tamarind simple syrup
  • salt, for the rims of the glasses
  • lime/lemon wheel slices, for garnish

Instructions
  1. First, make your tamarind simple syrup. Start by making your tamarind pulp. Remove the husks from the tamarind and peel away the fibers – this is kind of a fun process, as the fibers look like little spines and they just easily peel away. Place 1 cup of tamarind fruit in a bowl with 1 cup of very hot water. Using your hands (I suppose after years of cooking, I have a high pain tolerance for heat – make sure you can comfortably do this without burning yourself), mash the fruit up to separate it from the seeds and remaining fibers. This should take about 5 solid minutes, until most of the fruit has dissolved into the water. Push the mixture through a mesh sieve to remove the seeds and fibers from the pulp. The resulting consistency should be that of a thin applesauce or puree.
  2. In a medium sized pot, combine your tamarind pulp and ⅓ cup of granulated sugar. Cook over medium heat until the sugar has fully dissolved, then set aside to cool slightly, either in the fridge or the refrigerator.
  3. Juice your lemon and limes and add them to your mixer. Add in your tequila, Cointreau, and tamarind simple syrup. Top off with ice. Shake vigorously for 15-20 seconds. Wipe a lemon or lime wedge around the edges of your glasses and line with salt. Strain your margaritas into your glasses, garnish with a lemon and/or lime wheel slice, and serve over 1 or 2 ice cubes.

 

136 Responses

  1. Katie says:

    My bf and I have recently started using chipotle peppers in adobo sauce. It started with a mussels and fries recipe that called for a chipotle mayo and now we’ve started using them to make compound butters. Great flavor to work with!

  2. Kathleen says:

    I love your blog! It’s always so happy and beautiful. Thanks for the chance to win. I’m a long time lurker. :)
    Kathleen

  3. Amanda says:

    I’ve recently been experimenting with rosemary more and more. So far, so good!

  4. Jessica says:

    I’ve always known and heard of Star Anise, and known was it was used for, but I never used it myself! That is, until I tried your pulled pork sandwich recipe, in which it is used for a rub, and now I am OBSESSED with it. I love pairing it with meats, which I had never thought of doing before.

  5. Helen says:

    Quinoa! I recently made a great salad with cilantro, lime, shallots, quinoa, and chicken. I also like to use it instead of rice to serve chili or stir fry over. We also use smoked black pepper quite a bit when making bbq sauce and marinades.

  6. T says:

    Quite a while ago I came into possession of some delightful vanilla beans, and just in the last couple of weeks or so I’ve started using some vanilla essence I made with them in rum – it’s such a more nuanced flavour than store-bought essence, and I’m loving trying it out in things.

    As for those tamarinds, wow! I wouldn’t even be able to identify that as a fruit I don’t think if I came across it somewhere.

  7. Shannon says:

    I’ve been wanting to try Indian food for awhile. I have discovered the Garam Masala spice and I love it! :)

  8. Kris says:

    I love your blog and have made tons of your recipes. I look forward to your posts. I recently discovered dates. They are so good, so naturally sweet and apparently have many health benefits. Yum!

  9. I haven’t had too much time to be adventuresome with my ingredients lately, but I have been thoroughly enjoying my Sourdough. I have to thank you and Kramer for inspiring me to get it!

  10. I RT’d your post about the giveaway :)

  11. I liked you on FB (I’m embarrassed – I thought I had already. Oops heheh)

  12. SuzyMcQ says:

    The margarita looks delish! Thanks for all your hard work. I love your blog and make many of your recipes.

  13. Alli says:

    I love tamarinds! When I was in Puerto Rico we ate piles of these while floating the my friend’s pool….good times!

    I’ve been cooking a lot of Vietnamese and Mexican foods lately, so have been buying bunches of cilantro every week. It’s not a “fancy” ingredient, but I’ve been using it a LOT lately.

  14. Natalie says:

    Tamarind has such a lovely flavor…I like to buy it in paste form at an Indian market. It’s less work and keeps well in the fridge!

  15. Tanya says:

    I recently discovered that I love avacados and have been finding ways to incorporate them into dishes. They are also a great addition on sandwiches

  16. amy marantino says:

    Quinoa

  17. Kristi says:

    I have been using cardamom a lot lately. I love the taste and the smell when its baking in breads. Heavenly.

  18. Rachel says:

    I love tamarind too! My husband actually introduced me to it back when we were dating. I don’t think I use any off the wall ingredients, I just go to the market and see what looks fresh!

  19. aarthi says:

    Perfect drink for summer sydney…great job

  20. Jessi B says:

    Saffron and cardamom. Holy deliciousness…just wow. I cannot get enough of them!

  21. Dana says:

    Mmmm! Tamarind has such great flavors. I bet this is a lovely cocktail!

  22. ~RoB says:

    Never knew what to do with curry powder, and I never knew you used chutney for anything outside of simosas.
    Over the holidays, I learned to combine the two into a curried chicken salad that is to die for. It’s so exciting using new flavors!

  23. Betsy B says:

    This looks amazing! Basil is an all time favorite of mine (although not new or adventurous). I can eat it anytime on or with anything!

  24. Jill_R says:

    THere are so many cool spices out there, with mango powder being the most recent spice. Thank you for the chance to win!

  25. Thalia C. says:

    Thanks to you, I’ve recently re-discovered tamarind! When I was younger I use to eat it all the time back home in Mexico, I had forgotten how fantastic it is. Definitely will try this recipe.

  26. Stacy says:

    The husband and I have recently started using bell peppers a lot more. We’ve gotten into making stuffed bell peppers. Those bad boys are awesome.

  27. Tracy says:

    My wife and I have been subbing in ground turkey for ground beef in a lot of our recipes, and we’ve really been enjoying it. I’ve always said that I prefer beef, but the ground turkey works, for me, surprisingly well. We have to add a little extra fat (olive oil, for example), so it has more flavor, but being able to control the type of fat we add is a big, healthy bonus.

  28. adrienne says:

    My favorite new ingredient is aleppo pepper….a little sweet, a little smokey, and a little hot. Quite good.

  29. I’ve recently discovered how GREAT saffron is! I love anything with saffron in it.

  30. Kelsey says:

    I’ve been using a lot of coconut oil lately. It’s amazing when melted with chocolate as a sauce for ice cream!

  31. Katie says:

    I love all the specialty drinks you make! My husband and I have been trying to make one new drink each month. This month was dark n’ stormy and have found a love for ginger beer. When we ran out of rum my husband found another recipe for ginger beer and tequila, which was equally delicious.

  32. Pam says:

    It’s nothing too unusual, but I recently discovered cumin seeds while making some Indian food at home for the first time. They’re really very different than just throwing in some powdered cumin – it’s interesting to use a spice I’m very familiar with in a new form.

  33. Michele says:

    Plantains!

  34. Kelsey says:

    I used fresh thyme in a soup I made recently and was amazed at the flavour difference it made! Never again will I got back to dried thyme for soups!!

  35. Sourkraut says:

    What a lovely looking recipe! Thanks for the giveaway too.

  36. Mb says:

    looks great!

  37. Stacy says:

    I saw Mexican vanilla mentioned on your blog and another blog the same day. Love it! Thanks for the chance to win!

  38. Misha says:

    We had a CSA box over the summer. Through the box we got two of my new favorite ingredients: garlic rabe and rapini! Garlic rabe is super seasonal but such a nice treat when it’s around.

    Our favorite way to use rapini is to saute it with garlic and olive oil and use it on homemade pizza with sausage and mushrooms.

  39. Sarah says:

    To be honest, my recent new ingredient obsession has been SRIRACHA. I bought some a couple weeks ago to make one of your recipes that called for it, and since then I have been putting it in and on EVERYTHING. I love spicy food, so I can’t believe I’d never tried it before. THANK YOU for showing me the light.

  40. A new ingredient I recently started cooking more with is leeks. For some reason, I never thought to use them before!

  41. Corisa says:

    I recently discovered how much cayenne pepper ! Put it in everything i eat!

  42. Rhonda says:

    Tamarinds are pretty available here in AZ, I will give them a try. I think the ingredient I have been experimenting most with is Fresno chiles. I just recently have got to a point where I can eat hot stuff and these little guys are definitely my favorite.

  43. amy says:

    Chia seeds! They are so useful. In my efforts to eat healthier, I am putting them in my smoothies, oatmeal and making chia eggs to replace eggs in baking. Love your blog and all the passion you put into it!

  44. Chelsea says:

    Looks delicious!!

  45. Emily E. says:

    I’ve recently discovered blood oranges and I’m in love!

  46. Ashley says:

    I found a quince for the first time ever. It was an interesting experience to say the least. It was also a total PITA to peel and cook, so I fear we will not be having quince again ;-)

  47. Ashley says:

    And I like you on FB.

  48. My new flavor discovery lately is using fruit concentrates as meat marinades. Like orange juice concentrate for pork or chicken.

  49. sarah.a says:

    Drink looks so tasty! Thanks for sharing great recipes :)

    I just discovered smoked paprika (as opposed to regular) and used it in hummus and some fish cakes. Also recently started using fennel and now it’s a regular item on my shopping list.

    (I retweeted post!)

  50. Desi says:

    I really want to use almond milk more. It sounds amazing! I haven’t really been adventurous and trying new ingredients, but I’ve discovered a newfound love of lemon and have been using lemon or lemon juice in alot of recipes :)

  51. Anne says:

    Just a few days ago I used both ground cloves and ground ginger for the first time ever. I used them in a homemade body scrub, though, not something edible. When I used the body scrub in the shower, it smelled like I had cooked something wonderful. I’m looking forward to trying these spices in something edible. I’m not usually too adventurous in cooking with spices but love trying new things. Thanks!

  52. Katie says:

    I recently rekindled my love affair with chili sauce. I’ve been putting it on everything lately!

  53. Hannah Pearcy says:

    I recently discovered marjoram and I really like it!

  54. Madelaine says:

    Right before you posted about it, I made a recipe with harissa. I’d never had it before, and had to substitute because I couldn’t find it at the store, but now I’ll be able to make my own!

  55. N. Monnette says:

    I’d always wanted to try saffron but never wanted to spend the money until I recently found it for half-off. I made a butternut squash risotto with it, but the saffron was a bit too overpowering (I guess I didn’t like the taste as much as I thought I would…). Then I made a chicken provençal dish & went really easy on the saffron & it was delicious!

  56. Sheila says:

    I am not a beer fan, so I was out with a friend at a beer place and asked if they had cider instead and they had pear cider. I did not know that existed. It was super yummy. And I am going to use it in beer bread.

  57. Mallory A. says:

    lavender! Lavender and lemon cupcakes, bread, lavender and honey tea….it goes with and on everything. The perfect “ingredient” to bring on the brightness of spring.

  58. Rachel says:

    I just recently discovered smoked paprika. YUM!

  59. sara says:

    I’ve recently started cooking more with farro recently – so good!

  60. Allison says:

    I have never tried tamerind! So excited now to try something new once I move into my new house this weekend. One of the new things I tried this year was avocado. Very strange that I have never had it before, but now I love it with a sprinkle of crumbled goat cheese.

  61. Cheryl Newton says:

    This is me, leavin’ a comment. ;-)

  62. Giggedygeekmum says:

    I’ve discovered fresh flat-leaved parsley. I’ve been surprised by how much it adds to my dishes.

    satsukirebel AT gmail DOT com

  63. Julie says:

    Oh man, I had an amazing tamarind margarita on my last Mexican vacation. They suggested it as the special of the day and when it came out brown I wasn’t so sure but it was good! I can’t wait to try your version.

    I finally got some saffron strands and I’ve been using them in dishes, so tasty!

  64. Deanna B says:

    I’ve been digging wasabi oil lately. Its crazy good, as long as you like wasabi.

  65. Yousra says:

    I’m a relatively new cook, but I like to use turmeric a lot!

  66. TJ says:

    I just discovered chia seeds–amazing!

  67. NKelsey says:

    Oooh, these look lovely! It’s not really a new separate flavor, but one thing I’ve been noticing lately is how different I find the taste of different types of sweet potato/yam. I always used to just buy the cheapest, assuming they tasted the same, but now I’m becoming a yam afficionado!

  68. Sara says:

    Smoked paprika has worked it’s way to the top of my list lately!

  69. jen says:

    My new ingredient is pomegranate. Just like you, I love a margarita, so for Thanksgiving, we serve Harvest Margaritas (the pomegranite juice makes for a lovely Thankgiving color!) We make it again for New Year’s Eve–a much bigger batch, of course! And we rename them Mistletoe Margaritas (the color is just as pretty for the Christmas season.)

    Looking forward to trying some Tamarind Fruit. I don’t remember ever seeing them, but it’s amazing what you notice after you learn what it is!!

  70. Sylvia says:

    I tweeted. :)

  71. liz e says:

    retweeted. @lizengler

  72. Alexandra says:

    I recently discovered cooking and baking with rose water and rose water syrup. It is incredible in desserts and adds a middle eastern flair.

  73. Danielle says:

    So this probably isn’t new to many people, but I just made a cheese sauce last weekend with Gruyere and Fontina – two cheeses I’d never tried before but the sauce was AMAZING!

  74. Lisa says:

    I’ve been cooking and baking with coconut a lot lately. I love it!

  75. Wow, the margaritas look great! I recently discovered whole pink peppercorns and add them (ground) to everything!

  76. kath says:

    Chipotles in adobo sauce are my latest obsession

  77. Laurette says:

    Lately, I’ve been obsessed with juicing. My boyfriend and I have a Breville juicer, and we juice fruits and veggies everyday! Our favorite combo is oranges, apples and a couple carrots. I even used my new juicer to make a breakfast granola muffin recipe! It called for apple juice and orange juice, so instead of that nasty concentrated and extra-added sugar junk, I used fresh juiced apples and oranges and OH. Was it heavenly. Besides that though, juicing is super healthy and tastes SO much better than store-bought juice.

  78. Stefani says:

    cilantro! I didn’t like it as a kid, but recently realized that I LOVE it!

  79. Dena says:

    Orange balsamic vinegar! I soak cranrasins in it and add them to coucous or salads and it makes wonderful salad dressing!

  80. elliev says:

    I liked you on facebook! One ingredient that i’ve “recently discovered” (more like fell in love with) was the use of cumin- The first time I’ve cooked with it was when I was making falafels. Really, really tasty!

  81. Sue says:

    Hi Sydney,
    My sister brought me to your blog and I love it. I *almost* want to send you a picture of my kitchen because it looks eerily similar to yours…cabinets, counter color and island!

    Anyway, one ingredient I’ve been using more lately is whole (grated) nutmeg. I put it in pancakes (thanks to the Food Network) and homemade mac & cheese. It adds that “What am I tasting?” element and it’s really delicious.

  82. Sam H says:

    I recently tried roasting delicata squash and I have to say… they are my new favorite winter squash! Not only are they delish… but you don’t have to peel them! Hooray for the working woman who doesn’t want to peel winter squash!!

  83. Carly says:

    It’s not a new ingredient – honey – but I’m learning to use it on more than just biscuits! It’s a great sweetner that can take the place of sugar in recipes to give you a fuller sweet taste, while being much healthier for your body to digest than refined sugar.

  84. Danielle says:

    I tried mayer lemons the other day and I didn’t know what I should try. I then made my very favourite food in the entire world, lemon squares. I added less than half the sugar I usually use and they were AWESOME. I also tried grapefruit squares a while ago and those were pretty amazing too!!

  85. Ama says:

    I have to try this! I have heard of tamarind before, and I know it is an important ingredient in pad thai, but I have never worked with it.

    Recently, I discovered smoked paprika! I used to use sweet paprika for chili, potato salad, deviled eggs, and so on. Not anymore! I am hooked on smoked paprika. My favorite is sprinkling a bit of it on a fried egg while it’s cooking. It compliments the flavor of eggs well and tastes like the egg was cooked in bacon grease or something. Since I am a vegetarian, smoked paprika has really enabled me to add a subtle depth to my dishes.

  86. Elizabeth M. says:

    Fresh ginger tea is my thing these days as I’m pregnant and nothing tastes the same!

  87. Debbie S. says:

    Liked you on FB. Your brownies with toffee and pretzel topping …. A-MAZ-ING!

  88. Emily D. says:

    It’s not a new ingredient, but I’ve been using broccoli a lot lately as a quick side dish. Just throwing it in the oven with oil, salt, and pepper, and sometimes red pepper and finish it off with butter if I’m in the mood.

  89. Aileen N. says:

    Not as exotic, but I just started using Vanilla Paste in place of vanilla. Love it!

  90. Gabrielle says:

    I am currently obsessed with kalamata olives! They are seriously the love child of black and green olives. So good in hummus!

    This margarita looks uh-mazing.

  91. Annie says:

    this is so wonderful! i love to cook and bake and am always looking for a new flavor to try out. lately i’ve been stuck in a rut so this is very inspiring! this is by no means a new flavor or anything, but i recently started adding almond extract to my homemade blueberry muffins- sooooo good! (i add a struessel topping with cinnamon, sugar, butter, and flour too!)

  92. Sarah says:

    All ways enjoy visiting your site! Thanks for all the great recipes!!!!

  93. Sarah says:

    always* lol

  94. Angela says:

    I lived in Mexico for a year and loved tamarind. This recipe sounds so good and a great way to break up the monotony of winter. :)

  95. Julie says:

    Now I’m going to have to hunt for tamarind just to make this!

  96. Josh R. says:

    This looks absolutely delicious. Now to find tamarind.

  97. Lindsay says:

    Yum!! The homemade ice cream shop in our neighborhood makes tamarind…I’ll have to try it!

  98. Meghan says:

    I haven’t discovered something new but I’m excited to try cooking with some saffron I just bought!

  99. Margaret says:

    So glad I found your website–because I have been cooking for over 50 years, it is harder to find something new, but Chipolte Chile Pepper is adding some extra depth to my spicy foods.

  100. Anna says:

    I was able to meet and get acquainted with sweet tamarind when I went to Thailand for a vacation. I loved the sweet, fruity, sour mix of this exotic fruit. I would love to taste it in my drink too…I hope to find a good sweet Tamarind box…Have to go to the nearest Asian deli store. Thanks for sharing!

  101. Meg says:

    I am a vegetarian and always looking for non-meat sources of protein. I love quinoa but I recently tried farro and I love it! Such a wonderful taste and texture. And so good for you! Thanks for the great blog- so fun following you!

  102. Erin says:

    I just received some fiori di sicilia for Christmas and am anxiously awaiting to throw it into something! Probably madeleines, scones or a vanilla cake.

  103. carianne says:

    It’s not a ‘new’ ingredient, per se, but I’ve discovered the importance of using real vanilla bean when possible. The difference it makes! And along those lines, the last couple of years I’ve used real pumpkin in my pies and breads, and now refuse to go back to canned.

  104. Lynda Del says:

    I just recently discovered basil of all things. I had ordered this popular drink called a “Skinny Basil” which made me think “Oh, a figure-friendly cocktail!” HaHa! It tasted a bit strong but oh so good. It’s made with lemonade, bruised basil, and Cointreau. The basil really made the drink great.

  105. erin says:

    liked you on facebook! (erin g.)

    and you should try the tamarind jarritos soda…it’s amaazing!

  106. mary says:

    I’m really into sage lately. I got some dried from the farmers market and absolutely love it! I’ve used it in soups, tomato sauces, herb spreads, etc.

  107. Ericka says:

    We are trying polenta tomorrow night, I am excited-I have never had it :)

  108. Jenn says:

    I first discovered Tamarinds via my partner’s family, who are from Mexico. Every Christmas they make Ponche, and damn is it delicious. They throw all kinds of delicious fruit in there, along with cinnamon sticks. They also throw sugar cane in there, and it’s heavenly to swizzle those things around and then suck the juice out of them.

    Just last week I got to sample some Turkish cuisine for the first time. I had these delicious cold appetizers wrapped in grape leaves and just thinking about them now is making my mouth water. I’ve never been really adventurous when it comes to food (I live in the midwest, where it’s all sausage and potatoes) but now that I’m living in a vibrant college town with lots of international students, I have a lot more culinary options.

  109. Yasmine says:

    I love using Tamarind as well especially in Indian cooking. You can buy a really good sauce called Maggi’s “Tamarina” which is delicious with everything!
    Definitely not new…but I recently started using tofu and am excited about the endless possibilities!

  110. I just found fresh tumeric root – haven’t tried it yet but can’t wait to see what I can do with it. Looks like ginger but with a slightly darker skin. I’ll be on the lookout for fresh tamarind now – those looks so good!

    I liked you on FB.
    https://www.facebook.com/Eat.Drink.Cleveland

  111. Christianne says:

    Peri peri sauce is my favorite right now. So good on chicken!

  112. Erica says:

    I’ve discovered the joys of using sea salt in/on everything! :)

  113. Angela says:

    I’m still figuring out ways to use this, but I recently discovered elderflower liquor. It’s kind of hard to describe how it tastes, but it’s really interesting and different!

  114. Stephanie says:

    I’ve realized relatively recently how delicious leeks are! I love ‘em!

  115. Marie says:

    Just made homemade tortillas and discovered that they are TONS better than storebought! Also, I’ve been loving me some ham and brie lately-in soups, on baked potatoes, in breakfast burritos (with homemade tortillas!!), etc. Yum!

  116. jessica w. says:

    as weird as this sounds, I have been using cilantro a lot more lately. It is so great,but I never grew up eating it before!

  117. katrina says:

    lately i’ve been experimenting with quinoa, cooked in the rice cooker. so simple that way, and a nice change from rice.

  118. katrina says:

    i also liked the facebook page

    and retweeted the contest (@jornakat)

  119. Stephanie says:

    Wow, I wish I had seen this post a year ago! We had tamarind as the secret ingredient in an Iron Chef competition and my team had NO IDEA what to make with it.. much less how to get out of the pod and off the seed! Needless to say, it was a very messy ordeal… Haha.

    I may be a little late on the times, but I’ve recently discovered hummus! So yummy, and such a healthy alternative to mayo on sandwiches. :)

  120. J Langley says:

    I have started using tarragon. I make a chicken salad, with tarragon and green apples.

  121. Oh boy howdy, this sounds so yummy!

    I recently discovered coconut milk & oil. Yeah, they aren’t really “new” things for most folks, but wow! I find myself craving them more than I crave chocolate lately….

  122. Liked you on FB as well. :-)

  123. I just tried Tarragon for the first time a few weeks ago, as well as yellow curry powder. I’ve definitely had curry at restaurants but had never cooked with it on my own.

  124. Candace says:

    I’ve recently discovered fennel in my cooking in college and I am falling in love really fast!

  125. Holly says:

    You have brought some happy memories back to me as I read about Tamarind. When we lived in Bermuda we lived on a property that had a huge Tamarind Tree. All the homes there have names, not address numbers, and the main house was Tamarind Lodge and our tiny guest house was called Tamarind Too. I am going to try some cooking with Tamarind inspired by your post. Thanks! I’ve recently discovered making my own garam masala is tasty and not too difficult. Thanks for your blog, I really enjoy it.

  126. sarah says:

    i’ve recently discovered green onions. they really accentuate the flavors in my daily dinner salads. good in homemade biscuits too!

  127. Melissa says:

    I’m not sure if this is too late to post but my new ingredient I’ve started using is pork. Yes, I’d cooked sausages and the like before, but I’d never used actual cuts of pork. I currently have crock pot carnitas going for dinner. :)

  128. alex says:

    i’m not sure if i’m too late to enter, but lately i’ve been experimenting with greens. specifically, grilled or seared salads. the best so far escarole cleaned well and tossed with olive oil and sea salt, grilled until charred around the edges, then drizzled with a handmade red wine and stoneground mustard vinaigrette. topped with shaved radishes and bleu cheese crumbles.

  129. Ali says:

    I’m not a huge tamarind fan, but these look great!

  130. Jen says:

    Looks very good! I work at a restaurant, and we have an amazing tamarind-macadamia nut sauce that we serve alongside our mahi mahi fish and chips. The sauce is INCREDIBLE on fish and is a bright green color – it has lots of cilantro, green onion, tamarind paste, macadamia nuts, oil, sugar, and probably some spices….it’s insanely good and my manager let me take some home the other day, I’ve been eating it on grilled tilapia and loving life :D

  131. [...] by the McCormick Flavor Forecast? I presented things that packed a punch like spicy harissa and tamarind margaritas. Well, I’m pleased to be able to say that I’ve been asked to come back again to tell [...]

  132. Comptie says:

    There was a time when people didn’t like dessert because of the scrumptious main courses they eat.

  133. [...] excited to announce my continued partnership with McCormick Spices – I’ve already created these Sweet Tamarind Margaritas for their 2012 Flavor Forecast, as well as this Spicy Harissa hot sauce, but now that it’s [...]

  134. […] Sweet Tamarind Margarita […]

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