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
Need to make a substitution?
Preparation
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.