Bolitas de Tamarindo
- Level: Easy
- Yield: 36 tamarind candies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 91
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 20
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 4
- Total: 3 hr 15 min (includes cooling and chilling times)
- Active: 35 min
Ingredients
Candy:
1 pound tamarind pods (unshelled)
2 cups sugar
1/4 teaspoon chipotle powder
Topping:
1/2 cup plus 3 tablespoons sugar
1/4 cup plus 3 tablespoons chile-lime seasoning
Directions
- For the candy: Put the tamarind and 2 cups water in a medium saucepan over medium-low heat. Cook, stirring occasionally, until the tamarind seeds separate from the pods and the water has evaporated, about 25 minutes. Let the tamarind cool slightly, about 15 minutes.
- Working with 1/4 cup of the tamarind mixture at a time, strain the mixture through a fine-mesh sieve into a medium bowl. You should have about 1 cup tamarind paste.
- Work the sugar into the tamarind paste using a spatula. Divide the mixture between 2 small bowls. Add the chipotle powder to 1 bowl, mixing well to incorporate and flavor the tamarind. Refrigerate both bowls until the tamarind mixture is firm but still pliable, about 1 hour.
- For the topping: Meanwhile, put 1/4 cup of the sugar in a small bowl. Put 1/4 cup of the chile-lime seasoning in a second small bowl and add 1 tablespoon sugar. Mix to combine.
- Line 2 baking sheets with parchment. Sprinkle 2 tablespoons sugar over 1 of the baking sheets, for holding the plain tamarind candies. Sprinkle 2 tablespoons of chile-lime seasoning and 1 tablespoon sugar on the second baking sheet, for holding the chipotle-spiced tamarind candies.
- Scoop teaspoon scoops of the plain tamarind mixture and toss in the bowl of sugar to coat. Gently roll into balls and transfer to the sugar-coated baking sheet. Scoop teaspoon scoops of the chipotle-spiced tamarind mixture and toss in the bowl of chile-lime seasoning and sugar to coat. Gently roll into balls and transfer to the chile-lime seasoning-coated baking sheet.
- Sprinkle 2 tablespoons sugar on the plain bolitas. Sprinkle the chipotle-spiced bolitas with the remaining 1 tablespoon sugar and 1 tablespoon chile-lime seasoning. Cover the bolitas with plastic wrap and refrigerate for about 1 hour.
- Enjoy the bolitas as a snack. Store them in a parchment-lined airtight container, in the refrigerator, for up to 3 weeks.