Garlic Three Chile Jam

• 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

1. Preheat the oven to 350u0b0F.
2. Combine the dried peppers in a bowl and cover with hot water. Let stand while garlic and fresh peppers roast.
3. 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.
4. 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.
5. Puree mixture until smooth, adding just enough water to form a jam-like paste.
6. Run through a food mill, then place into jars and store in the fridge or freezer.

ancho chiles, guajillo chile, garlic, cherry peppers, cider vinegar, honey, olive oil

Taken from www.food.com/recipe/garlic-three-chile-jam-506518 (may not work)