8 guajillo chiles dried stemmed (2 oz. total; see notes)
0.5 cup honey
0.3 cup juice of lime fresh
0.5 teaspoon salt
0.5 cup tamarind concentrate (see notes)
Equipment
food processor
frying pan
oven
blender
aluminum foil
Directions
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.
