There are so many delicious food accounts and great recipes on IG. This new series introduces some of the best.
First up, you must follow Marisel Salazar! She is a food writer and recipe creator who has the most delicious and unique recipes, as well as quick videos to take you through each step. One of the reasons we love her so much is that she shares carnivorous recipes, as well as plant based – giving a great mix between the two.
You can find her recipes at Eater, the Kitchn and see her cooking on the Today Show. We especially love her Loaded Burritos with Vegan Queso, Upside Down Plantain Cake and her decidedly not vegan Ropa Vieja.
Today we’re going to share her recipe for Tamarindo Agua Fresca.
“This tangy, tart, and sweet agua fresca is mildly acidic in the most pleasing way. If you love citrus beverages like lemonade or orange juice, give agua de tamarindo a try. Tamarind is a sticky fruit, originally from Africa, and found in food and beverages across Latin America.” – Marisel Salazar
Ingredients
15 tamarind pods
8 cups water
1 cup white sugar or piloncillo
Directions
- Bring 4 cups or half the water to a boil in a large pot over high heat.
- While the water boils, remove the shell and strings from the tamarind pods. I like to work with my hands slightly wet as tamarindo is very sticky. Discard shells and strings.
- Place tamarind in the pot with the sugar and turn off the heat. Let soak for 1-2 hours.
- Using your hands, remove the seeds and any remaining strings or mucilage from the soaked tamarind. Reserve the water. I like to pass the water back and forth over the tamarind through a sieve as I work, occasionally warming it up to help release the fruit from the seeds.
- While you are waiting for the water to boil, prepare the tamarind pods. Remove the brittle outer shell and pull off as many strings as you can. Discard the shell and strings. Place the the tamarind liquid in a blender and blend until smooth. Strain through a sieve. In a pitcher, add remaining water, the strained tamarind, and chill in the fridge about 10 minutes or longer.
- Serve with a cinnamon sugar rim, chilled.