Guajillo-Tamarind Glaze

NOTES: Long, pointed, deep-red dried guajillo chiles are available in Mexican markets. If you can't find them, substitute dried ancho chiles. Tamarind is a sweet-sour pulp that comes in many forms; the Indian tamarind concentrate used here is a thick, sticky, dark brown, smooth syrup. Look for it in specialty food stores, Indian markets, or Latino markets. If you can't find it, substitute equal parts molasses and lime juice. You can make the glaze up to a week ahead; chill airtight.

This recipe goes with Guajillo-Tamarind Turkey

Yield: Makes about 2 cups
Recipe from Sunset

More From Sunset


  • 1 head garlic (about 2 oz.)
  • 8 stemmed dried guajillo chiles (2 oz. total; see notes)
  • 1/2 cup tamarind concentrate (see notes)
  • 1 cup lightly packed rinsed fresh cilantro
  • 1/2 cup honey
  • 1/4 cup fresh lime juice
  • 1 teaspoon fresh-ground pepper
  • 1/2 teaspoon salt


  1. Cut top 1/2 inch off garlic; wrap loosely in foil. Bake in a 350° oven until soft when pressed, about 45 minutes. Let cool, then squeeze garlic from skins into a 3- to 4-quart pan (discard skins). Add chiles, tamarind concentrate, cilantro, 1 cup water, honey, lime juice, pepper, and salt to pan. Bring to a boil over medium-high heat, stirring often; remove from heat and let stand 10 minutes. Pour into a blender or food processor and whirl until smooth.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Guajillo-Tamarind Glaze Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy