Garlic Three Chile Jam

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.

• Ready In: 45 mins
• Serves: 8
• Yields: 1 cup

Ingredients

• 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

Directions

1. Preheat the oven to 350°F.
2. Combine the dried peppers in a bowl and cover with hot water. Let stand while garlic and fresh peppers roast.
3. 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.
4. 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.
5. Puree mixture until smooth, adding just enough water to form a jam-like paste.
6. Run through a food mill, then place into jars and store in the fridge or freezer.