Rim 2 chilled margarita glasses with chili powder. Bring a bit of the tropics home by giving one of these recipes a try.Frozen tamarind margarita4 ounces blanco tequila3 ounces tamarind paste1 ounce simple syrupChili powder for rimming1 cup icePour the ice, tequila, tamarind concentrate and simple syrup into a blender, and blend until smooth. Look for tamarind paste in the international-foods section of your grocery store.This fruit is a perfect discovery for winter, offering a wealth of health benefits, including dietary fiber and powerful antioxidants to protect against colds.
This paste is a common thread through cuisines around the world – Jamaican jerk, Phat Thai, Indian chutneys, Mexican beverages, even our familiar Worcestershire sauce. Inside the pods are hard, dark seeds and a sticky brown pulp known as tamarind paste. The trees are tall and lush and bear fruit resembling pea pods. Tamarinds are evergreen trees native to Africa and grown throughout the warmest areas of Asia, South America, Mexico and the Caribbean Islands. Though I had heard of tamarind, what was this flavor? Tart, pungent, yet sweet and with a refreshing citrus-like finish, the flavor hinted at summertime in the tropics. Cima Executive Chef Michael Mayer offered a Latin-inspired, crunchy cabbage salad dressed with a light tamarind vinaigrette and studded with roasted chicken, dates and spicy cashews. When mid-winter produce is lackluster, I get inspired to try something new.
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