Melissa's Corporate Chefs
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
-
½ cup Orange Juice
-
1½ tablespoons Lemon Juice
-
2 cloves Garlic, coarsely chopped
-
2 tablespoons Red Wine Vinegar
-
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.
Filed in:
Condiment,
Dried Pequin Chile Glaze,
Dried Pequin Peppers,
Garlic,
Honey,
Honeycomb,
Lemon Juice,
Organic Garlic,
Sauce,
Sauces & Seasonings
