Cracked Pepper and Tamarind Glaze

4 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
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.