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.
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