Garlic Three Chile Jam
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Garlic Three Chile Jam calories by ingredient
Introduction
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. 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.Number of Servings: 8
Ingredients
-
2 dried ancho chiles, stemmed
1 dried guajillo chile, stemmed
20 cloves garlic, peeled
2 cherry peppers (hot or sweet), stemmed and halved
3 tbsp cider vinegar
2 tbsp honey
1 tbsp olive oil
Tips
Adapted from http://www.epicurious.com/recipes/food/views/Garlic-Ancho-Chile-Jam-107213
Directions
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.