Garlic Three Chile Jam - cooking recipe

Ingredients

2 dried ancho chiles, stemmed
1 dried guajillo chile, stemmed
20 garlic cloves, peeled
2 cherry peppers, stemmed and halved (hot or sweet)
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon olive oil

Preparation

Preheat the oven to 350\u00b0F.
Combine the dried peppers in a bowl and cover with hot water. Let stand while garlic and fresh peppers roast.
Seal the garlic in a foil packet and place on a baking sheet. Place the cherry peppers next to the foil packet on another square of foil. Bake for 25-30 minutes, until soft.
Transfer garlic, vinegar, honey and olive oil to a food processor or blender, then drain the chiles (reserve 1/4 cup liquid) and add to the processor as well.
Puree mixture until smooth, adding just enough water to form a jam-like paste.
Run through a food mill, then place into jars and store in the fridge or freezer.