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

 

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