This is a really tasty glaze that I put on just about everything. It pours easily out of a kitchen squirt bottle. This recipe makes enough for 1 bottle + a little extra. I put it on omelets, tacos, enchiladas, burritos, pizza, whatever. You should be able to find the tamarind concentrate at any asian grocery or specialty food store. The dried guajilo peppers can be found online or sometimes in the produce section of your grocery store.
Guajillo Tamarind Glaze Recipe
1 whole head garlic
8 stemmed dried guajillo chiles
1/2 cup tamarind concentrate
1 cup rinsed fresh chopped cilantro
1/2 cup honey
juice from 2 limes
1 teaspoon fresh-ground pepper
1/2 teaspoon salt
Using a serrated knife, cut about 1/2 inch off the top of the head of garlic. Exposing the tops of the cloves. Drizzle with a little olive oil and cover loosely with foil. Bake at 350º for 45 minutes or until soft. Remove and let cool. Once cooled, squeeze the garlic pulp out of the skins. Remove the stems and seeds from the guajillo chiles. I usually cut the peppers in half and shake the seeds out. Add the dried peppers and garlic to a medium pot along with all the other ingredients and 1 cup water. Bring to a boil, stirring often. Remove from the heat and let cool for a few minutes. Using a food processor, blender, or emulsion blender, blend completely until smooth. Add more water if it’s too thick to easily pour. store in a kitchen squirt bottle if you want. It makes it convenient to add.