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."
photo by YummySmellsca
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
1 cup
- Serves:
- 8
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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