Garlic Ancho Chile Jam & Using It

[cjs]

Oh boy, is this a winner!!

I made this this morning to do something with all the garlic I'm roasting..... It is delicious!


Had a couple pkgs. of Cuban Pork in the freezer, so made sandwiches with the last of my Focaccia (darn) and the jam - the flavors go together so nicely.



Here's the recipe -

http://www.grouprecipes.com/136608/cuban...c-jam.html

[karyn]

Jean, that looks and sounds amazing! Off to check out the recipe...

[labradors]

Oooooh! Absolutely MUST make that jam. Thanks, Jean!

[cjs]

Right up your alley, Labs - anxious to hear the uses you'll find for it!

[Mare749]

Very interesting condiment, Jean. You mentioned that you used pasilla chilies. Are they much different than ancho? Aren't ancho those smoked chilies that Bobby Flay uses all the time?

[labradors]

@Maryann: Technically, pasilla and ancho are different chiles, since anchos are dried poblanos and pasillas are dried chilacas, but some countries DO use "pasilla" to refer to dried poblanos and some of the "pasillas" sold in the U.S. are the same as anchos and are not from chilacas. If you've ever used poblano chiles for making chiles rellenos, you know how wide (ancho) they are, so if the "pasillas" you find in the store are wide, like that (allowing for a little reduction from the drying process), then those are really anchos; if they are clearly narrower than poblanos, then they are probably real pasillas.

@Jean: How about using this jam for a jelly roll, but inside of a thinly pounded pork schnitzel, instead of cake?

[cjs]

What he said, Maryann -

I'm making beirox today with a concoction I put in the crockpot yesterday (p.apple juice, soy, brown sugar) with the beef chuck chunks (supposed to be chicken). The flavor is very good, but could stand some heat and oomph so thought I'd add a dollop of the garlic jam to each one when I fill them.

So many things to use this for - wish I'd made the full recipe now instead of just half.

[Mare749]

Thanks Labs, for the explanation. So, does this mean that neither one of those are smoked?

[cjs]

I think the ones I have are all just dried Maryann.

[labradors]

They are not smoked.

Probably the most common smoked peppers that Americans would know are chipotles, which are usually smoked, dried red jalapeños, but can sometimes (depending upon region) be other varieties of chiles. In fact, the word "chipotle" is from a Náhuatl term that literally means "smoked chile."