Chewy tamarind candy pieces rolled in chile-lime salt -- a classic sweet-sour-spicy Mexican treat.
Tamarind candy is a beloved Mexican sweet found at markets and corner stores, made from tamarind pulp cooked down with sugar until thick and fudgy, then rolled in a mix of chile powder and salt for that unmistakable sweet-sour-spicy hit. This version adds a touch of tomato paste to the tamarind base, a less common but real regional variation that deepens the umami and color of the finished candy. The technique that matters most is cooking the tamarind pulp down slowly, stirring constantly, until it reaches a thick, dough-like consistency that can be rolled into balls without sticking to your hands -- rushed at high heat, it scorches before it thickens properly. Chilling the mixture briefly before shaping also makes it much easier to work with. Rolled in a mix of tajín-style chile-lime salt and left to dry slightly, these candies capture the classic Mexican flavor combination of sweet, sour, and spicy in one bite -- a nostalgic treat for many and a genuine introduction to Mexican candy traditions for newcomers.
Serves 8
Break the tamarind block into pieces and soak in hot water for 20 minutes, mashing occasionally to help it soften.
Push the softened tamarind through a fine sieve, pressing to extract as much thick pulp as possible, discarding fibers and seeds.
In a saucepan, combine the strained tamarind pulp, tomato paste, sugar, and salt. Cook over medium-low heat, stirring constantly, 15-20 minutes until it thickens into a dough-like paste.
Transfer to a bowl and refrigerate 30 minutes until firm enough to handle.
Roll the mixture into small balls or logs, about 1 tbsp each. Roll each piece in chile-lime seasoning (mixed with sugar if using).
Let the candies sit uncovered at room temperature for 30 minutes to dry slightly on the outside before serving or storing.
Stir constantly while cooking the tamarind mixture -- it's thick and scorches easily against the bottom of the pan if left unstirred.
Chill the mixture before shaping; warm tamarind paste is too sticky to roll into neat balls.
Use a seedless tamarind block if you can find one to skip the tedious job of removing seeds by hand.
Add a pinch of ground chile de árbol directly into the candy mixture for extra heat throughout, not just on the coating.
Shape into flattened discs instead of balls for a different presentation, common with some brands.
Skip the chile coating for a simpler, purely sweet-sour tamarind candy.
Store in an airtight container at room temperature up to 2 weeks, or refrigerate for longer freshness up to a month, separated by parchment paper to prevent sticking.
Tamarind candies are a staple of Mexican dulcerías (candy shops), reflecting tamarind's long-standing use in Mexican cuisine since its introduction from Asia during the colonial period, and the chile-salt coating reflects the country's signature combination of sweet, sour, and spicy flavors found across many traditional Mexican candies.
Seedless tamarind blocks or paste are sold at most Latin American, Indian, and Asian grocery stores, usually in the international foods aisle.
Yes, it's an optional regional touch -- the candy will still taste like classic tamarind candy without it, just slightly less deep in color and umami.
It likely needs to chill longer, or wasn't cooked down enough on the stove -- return it to low heat for a few more minutes, stirring, if it's still too soft after chilling.
Per serving (30g / 1.1 oz) · 8 servings total
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