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
The glaze can be refrigerated for 1 month.
Grill Match Shrimp, short ribs, thinly sliced beef, chicken or pork.
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