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Heaven scent
Heaven scent


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.


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