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Tamarind Glaze

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  1. 1/2 cup tamarind pulp with seeds (6 ounces)
  2. 1/2 cup boiling water
  3. 3/4 cup honey
  4. 1/4 cup Asian fish sauce
  5. 2 Thai chiles, minced
  6. 2 garlic cloves, minced
  7. Salt
  1. 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 With Grill Match Shrimp, short ribs, thinly sliced beef, chicken or pork.
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