Tamarind Balls (Paste Method) - cooking recipe

Ingredients

1/2 lb tamarind paste
2 cups sugar
1/4 teaspoon scotch bonnet peppers (optional) or 1/4 teaspoon habanero pepper, minced (optional)
black pepper, to taste (optional)

Preparation

Mix tamarind paste with 1 cup of sugar, adding more sugar as needed to get a stiff consistency that molds easily.
Add hot pepper and black pepper
Cover mixture with plastic wrap and set aside overnight at room temperature.
Form into 1 - inch balls and place on a baking sheet lined with waxed paper or parchment. Set aside to dry a few hours, uncovered at room temperature.
Roll the tamarind balls in the remaining sugar and store at room temperature. Tamarind balls keep for up to two weeks.