Tamarind-chipotle glaze
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chipotle chiles; canned or dried, if dried, soak in | |
| ½ | Up hot water to soften | |
| ¼ | cup | Distilled white vinegar |
| ¼ | cup | Dark brown sugar; packed |
| ¼ | cup | Granulated Sugar |
| 1¼ | cup | Tamarind Puree |
| ¼ | cup | Molasses |
| ¼ | cup | Soy Sauce |
| 2 | tablespoons | Tomato Paste |
Directions
1. Drain & finely chop the chiles. For a mild sauce remove the seeds; for a hotter sauce leave them in. 2. Combine the chipotles, vinegar & the sugars in a nonreactive heavy saucepan & boil until reduced by half, about 5 minutes. Whisk in all of the remaining ingredients. Simmer, uncovered, until thick & syrupy, about 10 minutes. Correct seasonings, adding salt & pepper to taste.
Recipe By : MIami Spice Cookbook Posted to FOODWINE Digest 23 November 96 Date: Sat, 23 Nov 1996 21:22:15 -0500 From: Randee Fried <Noellekk@...> NOTES : Tamarind is a tropical seedpod with pulp that tastes like a cross between prunes & lime juice. You've probably tasted it even if you don't realize it: Tamarind is the key flavoring in Worcestershire sauce & Pickapeppa sauce. Fresh tamarind can be found at specialty produce & Hispanic
markets. Both Hispanic & Asian markets sell gummy balls of peeled tamarind pulp, which can be turned into puree. Chipotle chiles are smoked jalapenos.