Ingredients
- 6 dried panco chiles or 3 dried ancho chiles, seeded
- 1 cup hot water
- 3 tablespoons tamarind paste (from a pliable block)
- 1/2 cup fresh orange juice
- 1 1/2 tablespoons fresh lemon juice
- 2 garlic cloves, coarsely chopped
- 2 tablespoons red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons dry mustard
- 1/4 cup honey
Directions
- 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.
- Mash tamarind with remaining 1/2 cup hot water to soften and force through a sieve into a bowl, discarding solids.
- 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.
