Ingredients

• Ingredients
  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

Directions

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.