Total Calories: 21
Yield: 2 cups
Preheat the oven to 350 degrees F.
Put the tamarind pulp and 1/2 cup of the broth in a small saucepan. Cover and cook over low heat until the pulp is soft, 12 to 15 minutes. Strain through a fine-mesh strainer to remove the tamarind seeds and fiber. Set aside.
Put the leek, onion, celery, and shallot in a medium dry saucepan. Cover and cook over medium heat, stirring occasionally, for 5 minutes. Stir in the roasted garlic, raisins, celery seeds, granulated garlic, and dried onion flakes and cook for about 1 minute. Add the remaining cup of the broth and simmer until the liquid is reduced by half, about 5 minutes. Stir in the tamarind mixture and cook for 5 minutes longer. Transfer to a food processor and process until smooth. If the mixture is too thick, add more broth, 1 tablespoon at a time, until the desired consistency is achieved. Stored in a sealed container in the refrigerator, Roasted Garlic and Tamarind Glaze will keep for 2 weeks.
Note: Tamarind pulp will always need to be strained, even if it’s labeled seedless. There are always seeds and bits of fiber in it.
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