Rinse the peeled tamarind under cool, running water.
In a large mixing bowl, add the rinsed tamarind, then cover with the boiling water. Cover the bowl with a dish cloth and set aside to soak for 20 minutes.
Once the tamarind is done soaking, strain the tamarind and the soaking water into a large pot, pressing the mixture firmly with a spatula to ensure you get all the strained pulp.
Bring the mixture to a boil over high heat, then reduce to a simmer. Simmer for 5 minutes, or until the mixture has softened and thickened.
Remove from the heat and allow to cool completely before storing.
Enjoy!
Notes
Keep homemade tamarind paste stored in an airtight container in the refrigerator for up to 2 months.