Chile Jelly

Course : Jelly
Serves: 1
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2 medium dried ancho chiles -- seeded
2 medium dried chipotle chiles -- seeded
1 quart water
6 tablespoons red currant jelly
6 tablespoons honey
2 tablespoons spanish sherry vinegar

Preparation / Directions:

Toast ancho and chipotle chiles in dry saucepan over medium-high heat until fragrant, about 1 to 2 minutes. Add water and bring to a simmer. Continue to simmer over medium heat until water has almost completely evaporated. Add red currant jelly, honey and vinegar, and bring to a boil. Remove immediately from the heat. Transfer to a food processor and puree. Place in a clean bowl and let cool.


Nutritional Information:

386 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 105g Carbohydrate; 0mg Cholesterol; 34mg Sodium

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