Dried Pequin Chile Glaze
Category
Sauces & Seasonings
Servings
About 1 cup
Prep Time
15 minutes
Cook Time
10 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
6 whole Dried Pequin Peppers, seeded
-
1 cup Hot Water
-
3 tablespoons Tamarind Paste
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½ cup Orange Juice
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1½ tablespoons Lemon Juice
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2 cloves Garlic, coarsely chopped
-
2 tablespoons Red Wine Vinegar
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2 tablespoons Extra Virgin Olive Oil
-
1½ teaspoons Dry Mustard
-
¼ cup Honey
Directions
Toast peppers in a dry heavy skillet over moderate heat, about 30 seconds on each side.
Soak peppers in ½ cup hot water in a 1-cup glass measure to soften.
Mash tamarind with remaining ½ cup hot water to soften and force through a sieve into a bowl, discarding solids.
Purée peppers with soaking water, orange juice, lemon juice, garlic, vinegar, oil, and mustard in a blender.
Add tamarind mixture and honey 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.