Ingredients
6
dried panco chiles or 3 dried ancho chiles, seeded
3
tbsp tamarind paste (from a pliable block)
1/2
cup fresh orange juice
1
1/2 tbsp fresh lemon juice
2
garlic cloves, coarsely chopped
2
tbsp extra-virgin olive oil
Directions
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.
5.
Glaze may be made 2 days ahead and chilled, covered.
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