Tamarind Glaze

• Recipe by Jean-Georges Vongerichten

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.