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Serves : MAKES 1 1/2 CUPS

How to Make It


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.

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