Garlic Three Chile Jam
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 dried ancho chiles, stemmed1 dried guajillo chile, stemmed20 cloves garlic, peeled2 cherry peppers (hot or sweet), stemmed and halved3 tbsp cider vinegar2 tbsp honey1 tbsp olive oil
Preheat the oven to 350F.
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.
Serving Size: Makes 1 cup, 8 (2-tbsp) servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Makes 1 cup, 8 (2-tbsp) servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 60.5
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 81.3 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.2 g
- Protein: 1.1 g
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