Garlic Ancho Chile Jam Recipes

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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).

SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC



Sauteed Shrimp with Ancho Chiles and Garlic image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 9

3/4 cup olive oil
25 garlic cloves, peeled and thinly sliced
1 3/4 pounds rock or medium shrimp, peeled and deveined
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
3 large ancho chiles, wiped clean, stemmed, seeded and finely julienned
1 cup fish stock or clam juice
Juice of 3 limes
1 bunch Italian parsley, leaves only, chopped

Steps:

  • In a large skillet, heat the olive oil over medium-low heat. Cook the garlic slices until tender but not brown. Transfer with a slotted spoon to paper towels and reserve. Turn the heat under the pan to high. Quickly toss the shrimp with the salt and pepper in a bowl. When the oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid in the pan as possible. Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in the fish stock or clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil and remove from the heat. Serve immediately over white rice.

ANCHO-GUAJILLO CHILE SAUCE



Ancho-Guajillo Chile Sauce image

This recipe is an accompaniment for Chicken, Potato, and Carrot Enchiladas

Categories     Sauce     Blender     Garlic     Pepper     Low Carb     Quick & Easy     Hot Pepper     Oregano     Bon Appétit

Yield Makes about 5 cups

Number Of Ingredients 6

9 dried ancho chiles (scant 4 ounces), stemmed, seeded, torn into pieces
6 dried guajillo chiles (1 ounce), stemmed, seeded, torn into pieces
5 cups very hot water
4 garlic cloves, peeled
1/2 teaspoon dried Mexican oregano
2 teaspoons fine sea salt

Steps:

  • Heat heavy large skillet over medium-high heat 2 minutes. Add all chile pieces; cook just until chiles blister, pressing with metal spatula and turning occasionally, about 30 seconds. Transfer chiles to bowl; add 5 cups very hot water. Soak chiles until very tender, pushing occasionally to submerge, about 30 minutes.
  • Working in 3 batches, puree chiles with soaking liquid and all remaining ingredients in blender until smooth. Season sauce with more salt, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

ANCHO CHILI GARLIC BUTTER



Ancho Chili Garlic Butter image

Provided by Molly O'Neill

Categories     easy, weekday, dips and spreads

Time 15m

Yield One-quarter cup

Number Of Ingredients 4

1 small ancho chili
4 tablespoons unsalted butter, softened
1 small clove garlic, peeled and minced
1/4 teaspoon salt, plus more to taste

Steps:

  • Stem the chili, break it open and shake out all of the seeds. Bring a small saucepan of water to the boil. Lower the heat, add the chili and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chili from the skin. Chop the chili until it forms a paste. You should have about 1 1/2 teaspoons.
  • In a small bowl, cream together the chili and the butter. Stir in the garlic and salt. Use immediately or store in the refrigerator.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 7 grams, Sodium 42 milligrams, Sugar 0 grams, TransFat 0 grams

ANCHO CHILE PASTE



Ancho Chile Paste image

This is a basic paste to which much can be added...cumin, cilantro, etc. Try marinating any meat to kick it up a notch or try adding a spoonful to sour cream, mayonnaise or butter (to top steak).

Provided by gailanng

Categories     Peppers

Time 1h5m

Yield 1/4 cup

Number Of Ingredients 5

2 large garlic cloves, unpeeled
6 large ancho chilies (about 3 ounces)
boiling water
3 tablespoons olive oil
salt

Steps:

  • Place garlic in a small skillet over medium-high heat. Toast garlic cloves by turning them as they begin to brown. When light brown in color, remove from heat. Peel.
  • In the same skillet, heat chiles over medium heat until they begin to expand and the flesh becomes soft. The chiles should smell rich, but should not be charred. Remove from the heat. Cool.
  • Wearing rubber gloves, slit chiles open and remove seeds and any veins. Place chiles in a small bowl, pour boiling water over them to cover, and let soften for 15 minutes. Drain well.
  • In a food processor fitted with a steel blade, puree chiles and garlic. Add olive oil and salt to taste; process until well combined. Store in an airtight container in the refrigerator up to 1 month.

Nutrition Facts : Calories 2621.5, Fat 195.6, SaturatedFat 25.7, Sodium 183.6, Carbohydrate 219.3, Fiber 88.7, Sugar 0.3, Protein 50.2

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

ANCHO CHILE FETTUCCINI WITH CILANTRO-TOMATILLO CREAM SAUCE



Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce image

Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper.

Provided by Bryce Fegley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
3 ancho chiles, stemmed and seeded
4 cloves unpeeled garlic
2 eggs
2 cups all-purpose flour
½ teaspoon salt
1 bunch chopped fresh cilantro
3 tomatillos, husked and chopped
½ jalapeno pepper, seeded and chopped
½ cup cream cheese, softened
½ cup sour cream
¼ cup chicken stock
1 tablespoon olive oil
½ teaspoon ground cumin
salt and pepper to taste

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
  • In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.
  • In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.

Nutrition Facts : Calories 539.5 calories, Carbohydrate 59.7 g, Cholesterol 137.6 mg, Fat 27.5 g, Fiber 5.5 g, Protein 15.1 g, SaturatedFat 12.1 g, Sodium 484.1 mg, Sugar 1.7 g

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