In a medium heatproof bowl, blend the tamarind pulp with the boiling water to a paste. Pass the paste through a coarse strainer, pressing with a firm rubber spatula to remove the seeds and fibers. Stir in the honey, fish sauce, chiles and garlic. Season with salt.
MAKE AHEAD The glaze can be refrigerated for 1 month.
SERVE WITHGRILL MATCH: Shrimp, short ribs, thinly sliced beef, chicken or pork.