Ancho Chili Preserves

Makes 2 Cups

1          Garlic Clove Peeled

1          Small Shallot Peeled

1          Jalapeno Seeded (Leave the seeds if you like it really hot)

¼         Cup Honey

3          Tablespoons Red Wine Vinegar

1          Teaspoon Chili Powder

1          Teaspoon Ancho Chili Powder

1          Teaspoon Chipotle Powder

2          Cups Peach Jam

In a food processor fitted with the steel blade chop the garlic, shallot and jalapeño. Add honey, vinegar, chili powder, ancho powder and chipotle powder. Pulse a few times to blend. Add Peach Jam and pulse to blend.

Store the preserves in the refrigerator in an air-tight container. This spicy accompaniment will keep for a month when stored properly.

Ancho Chili Preserves

 

2 Responses to Ancho Chili Preserves

  1. Pingback: Pork Tenderloin with Ancho Chili Preserves | Camille Cooks For You

  2. Pingback: Peach Season Deliciousness | Camille Cooks For You

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