Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      1 lb          pkg tamarind pulp
   2      cups          water
   1      8 oz jar      apricot preserves
   1      cup           rice vinegar
   2      tablespoons   red pepper flakes
   1                    grated zest from 1 lemon
   2                    grated zest from 2 limes
   1                    grated zest from 1 orange

Preparation:

To separate the tamarind seed from the pulp, place the tamarind block in a bowl with just enough warm water to cover and let it stand for 30 minutes to soften. Once tamarind has softened, pour the tamarind and liquid through a sieve suspended over a bowl, and push the fruit through the sieve with a wooden spoon. In a medium saucepan, combine the strained tamarind pulp with all the remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Remove from heat and allow to cool. Store in refrigerator for up to 3 months.