Chile Glaze

• 6 dried panco chiles or 3 dried ancho chiles, seeded
• 1 cup hot water
• 3 tablespoons tamarind paste (from a pliable block)
• 1/2 cup fresh orange juice
• 1 1/2 tablespoons fresh lemon juice
• 2 garlic cloves, coarsely chopped
• 2 tablespoons red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons dry mustard
• 1/4 cup honey

1. Tear chiles into large pieces and toast in a dry heavy skillet over moderate heat, about 30 seconds on each side.
2. Soak chiles in 1/2 cup hot water in a 1-cup glass measure to soften.
3. Mash tamarind with remaining 1/2 cup hot water to soften and force through a sieve into a bowl, discarding solids.
4. Puree chiles with soaking water, orange juice, lemon juice, garlic, vinegar, oil, and mustard in a blender.
5. Add tamarind mixture and honey and blend well.
6. Pour through sieve into a small saucepan and simmer, partially covered (mixture will spatter) and stirring occasionally, until thickened, 5 to 10 minutes.
7. Season with salt and pepper.

panco chiles, water, tamarind paste, orange juice, lemon juice, garlic, redwine vinegar, extravirgin olive oil, mustard, honey

Taken from www.epicurious.com/recipes/food/views/chile-glaze-103728 (may not work)