This flavorful glaze can come out mild or spicy depending how long you leave the habanero pepper to simmer. For extra spice, puree the pepper into the finished product.

Preparation

Heat oil in a small sauce pot over medium heat. Add the onion and garlic and sweat until onions begin to caramelize. Add the tamarind paste and bring to a simmer, then add the tomato puree, habanero pepper, vinegar and brown sugar.

Bring to a simmer and cover with a lid left ajar. Simmer on low for 1 hour. Taste for spice level every 10–15 minutes. Remove habanero when desired spice level has been reached.

After 1 hour, puree the glaze and pass through a fine mesh strainer. To use, brush glaze onto meat 2–3 times during the last 10–15 minutes of cooking.