* Exported from MasterCook *
Garlic Ancho Chile Jam
Recipe By :Adapted from chef Robert del Grande, Cafe Annie, Houston, TX
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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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
PreparationPreheat 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.
Makes 1 cup (8 two tablespoon servings)
* Available at Latino markets and Kitchen/Market (888-468-4433)
Cuisine:
"TexMex"
Source:
"Gourmet, October 2002"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 82 Calories; 6g Fat (57.5% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 731
