Guajillo-Tamarind Glaze

Name: Guajillo-Tamarind Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters lightly packed rinsed fresh cilantro; 57 grams head garlic (about; 1 teaspoon fresh-ground pepper; 8 stemmed dried guajillo chiles (2 oz. total; see notes); 118 milliliters honey; 59 milliliters fresh lime juice; 1 teaspoons salt; 118 milliliters tamarind concentrate (see notes)

Guajillo-Tamarind Glaze

Guajillo-Tamarind Glaze requires roughly 45 minutes from start to finish. This side dish has 107 calories, 1g of protein, and 0g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have lightly cilantro, honey, tamarind concentrate, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Cut top 1/2 inch off garlic; wrap loosely in foil.

Ingredients you will need

Garlic

Wrap

Equipment you will use

Aluminum Foil

Bake in a 350 oven until soft when pressed, about 45 minutes.

Equipment you will use

Oven

Let cool, then squeeze garlic from skins into a 3- to 4-quart pan (discard skins).

Ingredients you will need

Garlic

Equipment you will use

Frying Pan

Add chiles, tamarind concentrate, cilantro, 1 cup water, honey, lime juice, pepper, and salt to pan. Bring to a boil over medium-high heat, stirring often; remove from heat and let stand 10 minutes.

Ingredients you will need

Tamarind Paste

Lime Juice

Cilantro

Chili Pepper

Pepper

Honey

Water

Salt

Equipment you will use

Frying Pan

Pour into a blender or food processor and whirl until smooth.

Equipment you will use

Food Processor

Blender

Equipment

Ingredients

Servings:

237milliliters

lightly packed rinsed fresh cilantro 57grams

head garlic (about 1teaspoon

fresh-ground pepper 8

stemmed dried guajillo chiles (2 oz. total; see notes)118milliliters

honey 59milliliters

fresh lime juice 1teaspoons

salt 118milliliters

tamarind concentrate (see notes)

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Cava Mestres Reserva Brut 1312. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 19 dollars per bottle.