Tamarind Glaze Recipe - Cooking Index
Tamarind Glaze Recipe - Cooking Index
| 1 | Pkg tamarind pulp | |
| 2 cups | 474ml | Water |
| 1 | Apricot preserves | |
| 1 cup | 237ml | Rice vinegar |
| 2 tablespoons | 30ml | Red pepper flakes |
| 1 | Grated zest from 1 lemon | |
| 2 | Grated zest from 2 limes | |
| 1 | Grated zest from 1 orange |
To separate the tamarind seed from the pulp, place the tamarind block in a bowl with just enough warm water to cover and let it stand for 30 minutes to soften. Once tamarind has softened, pour the tamarind and liquid through a sieve suspended over a bowl, and push the fruit through the sieve with a wooden spoon.
In a medium saucepan, combine the strained tamarind pulp with all the remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Remove from heat and allow to cool. Store in refrigerator for up to 3 months.
Source:
Schlesinger - License to Grill
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