- 1/2 cup tamarind pulp with seeds (6 ounces)
- 1/2 cup boiling water
- 3/4 cup honey
- 1/4 cup Asian fish sauce
- 2 Thai chiles, minced
- 2 garlic cloves, minced
- 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.