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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
6 dried panco chiles or 3 dried ancho chiles, seeded |
1 cup hot water |
3 tablespoons tamarind paste (from a pliable block) |
1/2 cup fresh orange juice |
1 1/2 tablespoons fresh lemon juice |
2 garlic cloves, coarsely chopped |
2 tablespoons red-wine vinegar |
2 tablespoons extra-virgin olive oil |
1 1/2 teaspoons dry mustard |
1/4 cup honey |
Directions:
1. Tear chiles into large pieces and toast in a dry heavy skillet over moderate heat, about 30 seconds on each side. Soak chiles in 1/2 cup hot water in a 1-cup glass measure to soften.
2. Mash tamarind with remaining 1/2 cup hot water to soften and force through a sieve into a bowl, discarding solids.
3. Purée chiles with soaking water, orange juice, lemon juice, garlic, vinegar, oil, and mustard in a blender. Add tamarind mixture and honey and blend well. Pour through sieve into a small saucepan and simmer, partially covered (mixture will spatter) and stirring occasionally, until thickened, 5 to 10 minutes. Season with salt and pepper.
4. Cooks' note: ·Glaze may be made 2 days ahead and chilled, covered.
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