Tamarind Chili Glaze
Ingredients:
8-10 black garlic cloves
8 stemmed dried guajillo chiles
1/2 cup tamarind puree/paste
1 cup lightly packed rinsed fresh cilantro
1/2 cup honey
1/4 cup fresh lime juice
1 teaspoon fresh-ground pepper
1/2 teaspoon kosher salt
1 cup water
8 stemmed dried guajillo chiles
1/2 cup tamarind puree/paste
1 cup lightly packed rinsed fresh cilantro
1/2 cup honey
1/4 cup fresh lime juice
1 teaspoon fresh-ground pepper
1/2 teaspoon kosher salt
1 cup water
Directions:
Combine all ingredients in a saucepan. Bring to a boil, stirring frequently.
Remove from heat and let steep for ten minutes. Pour into blender or food processor and whip it up until smooth.
Store in an airtight container in the fridge. Use within two weeks.
Remove from heat and let steep for ten minutes. Pour into blender or food processor and whip it up until smooth.
Store in an airtight container in the fridge. Use within two weeks.
Notes:
If you don't have black garlic, use roasted garlic:
Cut the top third off of a head of garlic (the end away from the root). Drizzle with olive oil, sprinkle with salt and pepper. Wrap in foil and bake at 350°F for an hour. Once it cools, squeeze all the yummy garlic out of the papery bits.
Dried guajillo peppers are smoky, dark, and flavorful. You can use Ancho, New Mexico, or any other variety of dark dried peppers instead.
Ancho, New Mexico and Guajillo (in that order) go from mild to medium heat. If you want more heat, add a habanero.
This glaze works for chicken, seafood (oh yum, shrimp), ham or beef. Wait, you say, what about ribs? Oh ribs. Oh. I can't even talk about how good this is on ribs. Oh.
If you are adventurous, add a ghost pepper, but don't call me from the hospital afterward.
Sweet, sour and spicy. This is not like any bbq sauce you've ever had.
Cut the top third off of a head of garlic (the end away from the root). Drizzle with olive oil, sprinkle with salt and pepper. Wrap in foil and bake at 350°F for an hour. Once it cools, squeeze all the yummy garlic out of the papery bits.
Dried guajillo peppers are smoky, dark, and flavorful. You can use Ancho, New Mexico, or any other variety of dark dried peppers instead.
Ancho, New Mexico and Guajillo (in that order) go from mild to medium heat. If you want more heat, add a habanero.
This glaze works for chicken, seafood (oh yum, shrimp), ham or beef. Wait, you say, what about ribs? Oh ribs. Oh. I can't even talk about how good this is on ribs. Oh.
If you are adventurous, add a ghost pepper, but don't call me from the hospital afterward.
Sweet, sour and spicy. This is not like any bbq sauce you've ever had.