Yields approx. ½ cup

Because vinegars are acids, they have quite a long shelf life, almost an indefinite one. Store your infused vinegars in a wellsealed jar in the refrigerator. Just be warned that the flavors will intensify as they sit!

Tamarind Concentrate

2 ounces seedless tamarind pulp (sold in Asian markets)

1 cup warm water

  1. Place the tamarind pulp and water in a small bowl for 20 minutes or until the pulp is soft.
  2. Break the pulp apart with the back of a spoon and stir to combine.
  3. Pour the mixture through a fine-mesh sieve, pushing the soft pulp through the strainer. Discard any fibrous pulp remaining in the strainer.