Skip to main content
Epicurious
Gourmet

Chile Glaze

4.3

(5)

Cooks' note:

·Glaze may be made 2 days ahead and chilled, covered.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes about 1 1/2 cups

Ingredients

6 dried panco chiles or 3 dried ancho chiles, seeded
1 cup hot water
3 tablespoons tamarind paste (from a pliable block)
1/2 cup fresh orange juice
1 1/2 tablespoons fresh lemon juice
2 garlic cloves, coarsely chopped
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons dry mustard
1/4 cup honey

Preparation

  1. Step 1

    Tear chiles into large pieces and toast in a dry heavy skillet over moderate heat, about 30 seconds on each side. Soak chiles in 1/2 cup hot water in a 1-cup glass measure to soften.

    Step 2

    Mash tamarind with remaining 1/2 cup hot water to soften and force through a sieve into a bowl, discarding solids.

    Step 3

    Purée chiles with soaking water, orange juice, lemon juice, garlic, vinegar, oil, and mustard in a blender. Add tamarind mixture and honey and blend well. Pour through sieve into a small saucepan and simmer, partially covered (mixture will spatter) and stirring occasionally, until thickened, 5 to 10 minutes. Season with salt and pepper.

TagsCondimentSauceChileVegetableTamarindOrangeCitrusFruitNut FreeGluten FreeDairy FreeVegetarian30 Minutes or LessMeal PrepSimmerBlenderGourmet
Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Chopped Salad With Sardines and Preserved Lemon
A feel-good meal full of crunchy veg and even crunchier pita chips.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.