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Tamarindo Salsa Sweet Spicy Packed with Citrus Punch
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.
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