Tamarind Glaze

Course : BBQ Sauce
Serves: 1
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1 pound tamarind pulp
2 cups water
8 ounces apricot preserves
1 cup rice vinegar
2 tablespoons red pepper flakes
1 teaspoon grated zest from 1 lemon
2 teaspoon grated zest from 2 limes
1 teaspoon grated zest from 1 orange

Preparation / Directions:

To separate the tamarind seed from the pulp, place the tamarind block in a bowl with just enough warm water to cover and let it stand for 30 minutes to soften. Once tamarind has softened, pour the tamarind and liquid through a sieve suspended over a bowl, and push the fruit through the sieve with a wooden spoon. In a medium saucepan, combine the strained tamarind pulp with all the remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Remove from heat and allow to cool. Store in refrigerator for up to 3 months.

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