Garlic Ancho Chile Jam Recipes

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).

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.