Best Garlic Three Chile Jam Recipes

Garlic Ancho Chile Jam image

Provided by Robert del Grande

Yield Makes about 1 cup

Number Of Ingredients 5

2 medium heads garlic, left whole
3 tablespoons olive oil
2 ounces dried ancho chiles*, stems, seeds, and veins
2 tablespoons cider vinegar
2 tablespoons mild honey

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).

Garlic Three Chile Jam image

Provided by YummySmellsca

Categories Sauces

Time 45m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 7

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

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