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Garlic Ancho Spread

2 medium heads of garlic, left intact
3 tbsp. olive oil
2 oz. dried ancho chilies, stems seeds and veins removed
2 tbsp. cider vinegar
2 tbsp. honey

Preheat oven to 400.  Cut off and discard the tops of the garlic heads to expose the cloves.
Rub each head with olive oil, wrap heads together in foil and bake in the middle of the oven
until tender, about 45 minutes.  Cool.
While garlic is roasting, toast chilies in a dry heavy skillet over medium heat until they are
fragrant, about 1 minute.  Soak chilies in water until they soften, about 20 minutes, then
drain.  Squeeze garlic cloves out of their skins into a food processor and blend with the chilies
vinegar and 2 tbsp. of olive oil.  Salt to taste. 
Force puree through a sieve.
This is great with toasted bread rounds or tortilla chips.


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