Chile Glaze

Name: Chile Glaze
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

10 ingredients

7 steps

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.
2

Soak chiles in 1/2 cup hot water in a 1-cup glass measure to soften.
3

Mash tamarind with remaining 1/2 cup hot water to soften and force through a sieve into a bowl, discarding solids.
4

Puree chiles with soaking water, orange juice, lemon juice, garlic, vinegar, oil, and mustard in a blender.
5

Add tamarind mixture and honey and blend well.
6

Pour through sieve into a small saucepan and simmer, partially covered (mixture will spatter) and stirring occasionally, until thickened, 5 to 10 minutes.
7

Season with salt and pepper.