Garlic Ancho Chile Jam Recipes

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GARLIC THREE CHILE JAM



Garlic Three Chile Jam image

Not so much a jam in the traditional sense of the word, this spread is a smooth, thick puree of ancho, guajillo and hot cherry peppers laced with a whole lot of garlic! It's fantastic on toast as well as thinned out and used as mashed potato gravy.

Provided by YummySmellsca

Categories     Sauces

Time 45m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 7

2 dried ancho chiles, stemmed
1 dried guajillo chile, stemmed
20 garlic cloves, peeled
2 cherry peppers, stemmed and halved (hot or sweet)
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon olive oil

Steps:

  • Preheat the oven to 350°F.
  • Combine the dried peppers in a bowl and cover with hot water. Let stand while garlic and fresh peppers roast.
  • Seal the garlic in a foil packet and place on a baking sheet. Place the cherry peppers next to the foil packet on another square of foil. Bake for 25-30 minutes, until soft.
  • Transfer garlic, vinegar, honey and olive oil to a food processor or blender, then drain the chiles (reserve ¼ cup liquid) and add to the processor as well.
  • Puree mixture until smooth, adding just enough water to form a jam-like paste.
  • Run through a food mill, then place into jars and store in the fridge or freezer.

Nutrition Facts : Calories 59.7, Fat 2.1, SaturatedFat 0.3, Sodium 4.6, Carbohydrate 10, Fiber 1.2, Sugar 5, Protein 1.2

GARLIC ANCHO CHILE JAM



Garlic Ancho Chile Jam image

Provided by Robert del Grande

Categories     Condiment/Spread     Food Processor     Garlic     Bake     Vegetarian     Vinegar     Hot Pepper     Honey     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 5

2 medium heads garlic, left whole
3 tablespoons olive oil
2 ounces dried ancho chiles*, stems, seeds, and veins
2 tablespoons cider vinegar
2 tablespoons mild honey

Steps:

  • Preheat oven to 400°F.
  • Cut off and discard tops of garlic heads to expose cloves and rub each head with 1/2 tablespoon oil. Wrap heads together in foil and bake in middle of oven until tender, about 45 minutes. Cool to warm.
  • While garlic is roasting, toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, about 1 minute. Soak chiles in hot water until softened, about 20 minutes, then drain.
  • Squeeze garlic from skins into a food processor and purée with chiles, vinegar, honey, remaining 2 tablespoons oil, and salt to taste. Force purée through a sieve into a bowl.
  • Available at Latino markets and Kitchen/Market (888-468-4433).

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