Pelliscos de Tamarindo Acapulqueno

• 1 pound tamarind pods (the ones from Latin America tend to have a more tart flavor than the ones from Thailand; see Note)
• 3/4 cup water
• 1 cup sugar
• 1 teaspoon citric acid (optional)
• 1/3 cup sugar
• 1 teaspoon ground guajillo chile
• 1/2 teaspoon ground piquin or cayenne chile
• 1/4 teaspoon salt
• 1 cup sugar
• 1/4 teaspoon salt

1. Remove the outer hard shell from the tamarind pods and remove the strings that are attached to it.
2. Put the cleaned tamarinds and the water in a medium saucepan.
3. Combine the sugar and citric acid in a small bowl, then add to the saucepan.
4. Cook over medium heat, stirring, until the sugar is dissolved, the mixture is thick, and you can see the bottom of the pot when scraped with a spoon, 20 to 25 minutes.
5. Remove from the heat and let sit until cool enough to handle.
6. FOR THE SPICY TAMARINDS, combine the sugar, chile powders, and salt and knead into the tamarind mixture as if you were making bread.
7. Roll into golf ballsize balls, then wrap each ball in clear cellophane and store in an airtight container.
8. FOR THE SWEET TAMARINDS, combine 3/4 cup of the sugar with the salt and knead into the tamarind mixture as if you were making bread.
9. Roll into golf ballsize balls, roll in the remaining 1/4 cup sugar, then wrap each ball in clear cellophane and store in an airtight container.
10. Another idea is to peel the tamarinds, leaving them whole, then add to a saucepan with 1 cup water and 1 cup sugar.
11. Place over medium heat to dissolve the sugar, and simmer until they are just soft, about 12 minutes.
12. Let dry on a wire rack, then roll in sugar and allow to set.
13. Its quick and lovely.

tamarind pods, water, sugar, citric, sugar, ground guajillo chile, ground piquin, salt, sugar, salt

Taken from www.epicurious.com/recipes/food/views/pelliscos-de-tamarindo-acapulqueno-384182 (may not work)