Savina Pepper & Tamarind BBQ Turkey Tostadas

• 1 tablespoon olive oil
• 1/2 onion, finely diced
• 2 garlic cloves, minced
• 1/2 tablespoon ancho chile powder
• 1/2 tablespoon freshly cracked pepper
• 1 1/2 cup ketchup
• 1 tablespoon mustard
• 2 tablespoon apple cider vinegar
• 1 tablespoon unsulfured molasses
• 1/4 cup dark brown sugar, packed
• 1/2 teaspoon ginger, minced
• 1 Melissa's Produce Red Savina Habanero Pepper, deveined, seeded and finely minced
• 1/2 cup tamarind liquid*
• 1/4 teaspoon salt
• 1 cup jicama, julienne cut
• 1/3 cup red onion, thinly sliced
• 1/3 cup cilantro, chopped
• 8 tostadas
• 1 roasted turkey (or chicken) breast, shredded
Ingredients for Tamarind liquid
• 1 three ounce bag of Don Enrique Tamarind Pods
• 2 cups water for boiling

For Tamarind Liquid
1. In a large bowl filled with water, soak Tamarind peppers overnight, cover.
2. When softened, boil tamarind in their liquid for 5-7 minutes. Let cool.
3. In a medium to large bowl, run tamrind and liquid through a strainer, scraping tamarind shells, seeds and pulp against the strainer sides to get all the tamarind water/juice. Set tamarind water/juice aside and discard shells.
To Prepare BBQ Sauce
4. In a medium to large pot, heat oil and sautee onion and garlic until translucent. Add ancho chile powder, pepper, salt, ketchup and mustard. Stir and mix well.
5. Add apple cider, molasses, brown sugar and ginger. Stir and mix well. Cook for 15 minutes without burning.
6. Add Red Savina Pepper and tamarind liquid. Simmer for 30 minutes more without burning.
To Assemble Tostadas
7. Place tostadas on a large platter. Top with shredded turkey (or chicken), barbecue sauce, jicama, red onion and chopped cilantro.