ANCHO CHILE AND GUAVA GLAZE
Norman Van Aken © 1992
This is a glaze I created to brush on barbecue types of foods. It is excellent on grilled chicken, ribs and such. It can be made well in advance and stored in the refrigerator.
Yield: 1 ¾ Cups
4 ancho chilies, stem and seeds removed, toasted and roughly chopped
12 cloves of raw garlic
1 ¼ Cups (store bought) guava jelly
3 Tablespoons Spanish sherry wine vinegar
1/2 teaspoon kosher salt
1 Tablespoon cracked black pepper
Put the garlic into a quart and one half of water with the chilies and bring to a medium-high boil and reduce them until the water is almost gone.
Melt the jam in a small pan and reserve.
Now put the chilies and garlic into a processor and pulse. Add the jam, vinegar, salt and pepper. Process this in a blender or food processor. Reserve until needed.
1.5.99
WLRN depends on donors to remain South Florida’s leading nonprofit, most trusted source of news and information. Support our mission by giving monthly as a sustaining member of Friends of WLRN or make a one-time donation of your choice. Thank you. Click here to give.