• 1serving
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 dried panco chiles or 3 dried ancho chiles, seeded

  2. 1 cup hot water

  3. 3 tablespoons tamarind paste (from a pliable block)

  4. 1/2 cup fresh orange juice

  5. 1 1/2 tablespoons fresh lemon juice

  6. 2 garlic cloves, coarsely chopped

  7. 2 tablespoons red-wine vinegar

  8. 2 tablespoons extra-virgin olive oil

  9. 1 1/2 teaspoons dry mustard

  10. 1/4 cup honey

Instructions Jump to Ingredients ↑

  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.

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

  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.


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