TAMARINDO SALSA – Sweet, Spicy + Packed with Citrus Punch

Tamarind Salsa – Sweet, Spicy & Packed with Citrus Punch

Introduction

There’s a little mariscos spot near the Cancún airport inside a gas station that Jennifer told me about a few years ago. They do ceviche and fried fish tacos, Ensenada-style, and when your food comes out, they hit you with an armada of salsas and mayonesas. But the real star is this tamarind salsa — sweet, spicy, citrusy, and unforgettable.

This is my riff on that sauce. It’s bold and balanced: piloncillo brings the sweetness, chiltepín brings the fire, and citric acid (or lime juice) makes it pop. This one’s a game-changer for ceviche tostadas, fried shrimp, or grilled fish.

Watch the step-by-step Video

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A post shared by JONATHAN ZARAGOZA (@goatboyintl)

Why This Salsa Works

✔ Sweet, Sour & Spicy → Piloncillo + tamarind + chiltepín hit all the notes
✔ Versatile AF → From tacos to tostadas to dipping sauce
✔ Shelf-Stable → Keeps well in the fridge for weeks
✔ Inspired by Travel → Built on flavor memories and a love of mariscos

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Ingredients

Tamarindo Salsa (Yields: 1½ Cups)

• 155g piloncillo (5½ oz / ~¾ cup grated or chopped)

• 100g water (3½ oz / ~⅓ cup)

• 75g tamarind paste (2.6 oz / ~¼ cup) – I use Tarkeeb brand

• 20g orange juice, fresh squeezed (0.7 oz / ~1½ tbsp)

• 12g soy sauce (0.4 oz / ~1 tbsp)

• 5g garlic, microplaned (1 clove)

• 2g chiltepín chile powder (½ tsp)

• 1g citric acid (¼ tsp)

• 1g Diamond Crystal kosher salt (generous pinch)

Instructions

1️⃣ Simmer the Base

• In an appropriately sized pot, combine the piloncillo, water, tamarind paste, soy sauce, garlic, and chile powder.

• Bring to medium heat, stirring occasionally until the piloncillo dissolves.

• Continue to cook for about 10 minutes to reduce slightly. Remove from heat and let cool for 10 minutes.

2️⃣ Finish & Adjust

• Stir in the orange juice, citric acid, and salt.

• Taste and adjust seasoning — more chile for heat, more citrus for zing, or more piloncillo for sweetness.

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Tips & Tricks

🔥 No citric acid? Use lime juice instead — or even Tajín in a pinch.
🔥 Want it thicker? Cook it down a little longer until syrupy.
🔥 Prefer it smoother? You can blend it before cooling for a more uniform texture.
🔥 This one keeps in the fridge for 2–3 weeks — use it again and again.

How to Use

🐟 Fried Fish Tacos → The sweet-spicy hit they’ve been missing.
🍤 Ceviche Tostadas → A perfect contrast to cool, acidic seafood.
🥬 Grilled Veggies → Try this as a glaze on roasted carrots or grilled squash.

Tools I Used

• Kitchen Scale - measuring ingredients with a scale using grams makes for consistent recipes.

• Saucepan – A small, heavy-bottomed pan helps reduce the salsa evenly.

• Microplane – Perfect for getting fine garlic that melts into the mix.

• Tamarind Paste – I use Tarkeeb brand, but any high-quality version will work.

Make It & Show Me!

Try this Tamarindo Salsa and tag me @goatboyintl — I want to see it on tacos, tostadas, or whatever wild use you come up with. 🌶💥

Don’t sleep on adding this to your salsa rotation. It’s unexpected, but it slaps.