I just upped the ante a bit over here. Our usual Burrito festivities just got a bit livelier with the addition of ancho chili jam as a condiment. You've got to try it. It is mildly spicy, and kinda sweet. Sort of like me...
Ancho chiles are dried poblano chiles. They are dark and wrinkly and taste great in this jam. All you have to do is soak them for a bit, and then they're ready to use. I don't think I can ever eat Mexican food without them ever again.
ANCHO CHILI JAM
(makes about 1 cup)
2 medium heads of organic garlic, left whole
3 Tbsp extra virgin olive oil
2 oz dried ancho chiles
2 Tbsp local honey
2 Tbsp local organic apple cider vinegar
sea salt
Method: Slice the tips of the heads of garlic off and drizzle with 1 Tbsp of the olive oil. Place in a covered dish and bake in a preheated 350* degree oven until the garlic is soft. Allow to cool slightly.
While the garlic is roasting, toast the chiles in a moderately hot skillet for 1 minute, turning frequently. Then soak the toasted chiles in warm water for 20 minutes.
Drain the chiles and puree with the pulp of the roasted garlic, the remaining olive oil, honey, vinegar. Season to taste with salt.
Ancho chiles are dried poblano chiles. They are dark and wrinkly and taste great in this jam. All you have to do is soak them for a bit, and then they're ready to use. I don't think I can ever eat Mexican food without them ever again.
ANCHO CHILI JAM
(makes about 1 cup)
2 medium heads of organic garlic, left whole
3 Tbsp extra virgin olive oil
2 oz dried ancho chiles
2 Tbsp local honey
2 Tbsp local organic apple cider vinegar
sea salt
Method: Slice the tips of the heads of garlic off and drizzle with 1 Tbsp of the olive oil. Place in a covered dish and bake in a preheated 350* degree oven until the garlic is soft. Allow to cool slightly.
While the garlic is roasting, toast the chiles in a moderately hot skillet for 1 minute, turning frequently. Then soak the toasted chiles in warm water for 20 minutes.
Drain the chiles and puree with the pulp of the roasted garlic, the remaining olive oil, honey, vinegar. Season to taste with salt.
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