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Put the dried tamarind into a bowl or measuring cup and add the boiling water. Mash tamarind using a small whisk or spoon to extract the fruit. This takes approximately 5 minutes. Strain the mixture using a sieve. Use the back of a spoon to push the tamarind through the sieve until all that’s left is the pulp.
Finely mince the garlic and red chilies. Set aside for now.
Add the tamarind puree into a small saucepan. Add the lime juice, fish sauce and sugar. Over low heat, stir the mixture until the sugar is dissolved, approximately 2-3 minutes. Let the sauce cool for a few minutes.
Add the garlic and chilies and combine. Pour sauce into dipping bowls and serve.
Refrigerate any uneaten amounts. The sauce is best if consumed within the week.