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Tamarind sauce

• 3 tablespoons of Cristal de Caña sugar
• 12 tamarind pods
• 1 cup of water
• 2 tablespoons of white vinegar

1. Remove the seeds from the tamarind pulp, place it in a small pot, and let it soak for a few minutes.
2. Turn on the heat and stir until the pulp disintegrates.
3. Add the sugar, a bit of vinegar, and continue stirring.
4. Add a splash of lemon juice, soy sauce, or a little bit of spice depending on the dish you plan to cook with this sauce. Note: Tamarind sauce is ideal for covering beef steak, chicken breast, or Asian-style sauteed vegetables