Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!

Chile Glaze

prep time: 10
cook time: 9


  • 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
  • 4 1/2 teaspoons 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


Tear chiles into large pieces and toast in a dry heavy skillet over moderate heat, about 30 seconds on each side. Soak chiles in 1/2 cup hot water in a 1 cup glass measure to soften.

Mash tamarind with remaining 1/2 cup hot water to soften and force through a sieve into a bowl, discarding solids.

Puree chiles with soaking water, orange juice, lemon juice, garlic, vinegar, oil, and mustard in a blender. Add tamarind mixture and honey and blend well. Pour through sieve into a small saucepan and simmer, partially covered (mixture will spatter) and stirring occasionally, until thickened, 8 minutes. Season with salt and pepper.

Glaze may be made 2 days ahead and chilled, covered.