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Sauces & Seasonings
American
About 1 cup
15 minutes
10 minutes
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
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.
