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In a medium heatproof bowl, blend the tamarind pulp with the boiling water to a paste. Circulate the paste thru a crude strainer, pressing with a firm rubber spatula to elevate away the seeds and fibers. Breeze within the honey, fish sauce, chiles and garlic. Season with salt
Place Forward
The glaze will also be refrigerated for 1 month.
Motivate With
Grill Match Minute, rapid ribs, thinly sliced beef, rooster or pork.
