 | Cracked Pepper and Tamarind Glaze4 servings Ladan Raissi / former Executive Banquet Chef at Devon Tower, Oklahoma City, OK |
| • | 1 cup The Perfect Purée Tamarind Puree, thawed |
| • | 3 tbsp. canola/olive oil blend |
| • | 1/2 small red onion, chopped |
| • | 2 tbsp. fresh ginger, chopped |
| • | 2 cups orange juice |
| • | 2 tbsp. honey |
| • | Sea salt |
| • | 2 tsp. cracked black pepper |
| Method: | |
| 1. | Heat oil over high heat. Add the onion and ginger and cook until soft. Add the orange juice and stir occasionally until reduced to 1 cup. |
| 2. | Whisk in Tamarind Puree, honey, and salt to taste and cook until dissolved. Strain into a bowl and stir in the coarsely ground black pepper. Let cool. |
| Serving Suggestion: | |
| Glaze is used for brushing on chicken or fish on the grill or roasted in the oven. | |