Para la pulpa de tamarindo, hierve el tamarindo con todo y cáscara, poca agua y con 1/8 taza de azúcar, una vez que hierva deje enfriar, quite la cáscara y las semillas, licúe con muy poca agua de cocción, cuele y reserve.
Diluye la pulpa de tamarindo en vino blanco y cocine a fuego bajo hasta que de un ligero hervor, incorpore la pizca de sal
Agregue el chile chipotle picado finamente y cocine un par de minutos
(El chile chipotle lo puede licuar si lo prefiere, una vez que hierva el tamarindo)
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