Tamarind Balls (Pulp Method)

• 4 cups tamarind pulp, shelled
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1/2 cup boiling water
• 4 cups granulated sugar
• 1/2 teaspoon scotch bonnet peppers (optional) or 1/2 teaspoon habanero pepper, minced (optional)
• black pepper, to taste (optional)

1. break tamarind into segments.
2. Sprinkle with soda and salt and pour boiling water on tamarind.
3. Stir until the water is absorbed and the seeds leave the pulp: remove the seeds.
4. Stir in 2 cups of sugar and blend well.
5. Cover and set aside at room temperature overnight.
6. Stir in the remaining sugar, add more if necessary to make the mixture firm enough to shape into balls.
7. Shape into balls and allow leave a couple hours to dry.
8. Roll balls in sugar. Wrap in paper squares and store.
9. Will keep for up to two weeks.

tamarind pulp, baking soda, salt, boiling water, granulated sugar, scotch bonnet peppers, black pepper

Taken from www.food.com/recipe/tamarind-balls-pulp-method-220126 (may not work)