Recipe information
Yield
Makes about 1 cup
Ingredients
2 medium heads garlic, left whole
3 tablespoons olive oil
2 ounces dried ancho chiles*, stems, seeds, and veins
2 tablespoons cider vinegar
2 tablespoons mild honey
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Cut off and discard tops of garlic heads to expose cloves and rub each head with 1/2 tablespoon oil. Wrap heads together in foil and bake in middle of oven until tender, about 45 minutes. Cool to warm.
Step 3
While garlic is roasting, toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, about 1 minute. Soak chiles in hot water until softened, about 20 minutes, then drain.
Step 4
Squeeze garlic from skins into a food processor and purée with chiles, vinegar, honey, remaining 2 tablespoons oil, and salt to taste. Force purée through a sieve into a bowl.
Step 5
- Available at Latino markets and Kitchen/Market (888-468-4433).
