Garlic Three Chile Jam Recipes
GARLIC THREE CHILE JAM
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
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
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
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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