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Epicurious
Gourmet

Tamarind Pudding Shots

By Melissa Roberts

The tamarind plant thrives in equatorial regions and is popular both in Asia and in Latin America. This pudding is imbued with the pulp's distinctive mahogany hue, and its intense sour-sweet flavor plays off the subtle chile for a simple dessert.

Cooks' notes:

· You can substitute 3/4 cup thawed tamarind pulp (Goya brand is available in the freezer section of some supermarkets) for the block variety (available at Latino and Asian markets and kalustyans.com). Stir in 1 1/4 cups water; omit blending/straining. · Tajín chile fruit seasoning is available at mexgrocer.com.

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