Tamarind Glaze

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.