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  • Serves: 1 Servings

Roasted Garlic and Chipole Chili Puree

  • Recipe Submitted by on

Category: Vegetables, Sauces, United States

 Ingredients List

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Roasting Garlic: Preheat oven to 350 degrees. Cut 3 heads of garlic in half
and place cut side up in a roasting pan. Pour 1 teaspoon of olive oil over
each half. Sprinkle the pan with 2 to 3 tablespoons of water, cover tightly
with foil, and bake in the oven for 30 to 40 minutes.

Uncover the pan and continue baking for 5 to 7 minutes longer, until the
garlic is golden brown. Remove from the pan and let cool. Squeeze the
softened garlic into a blender and discard the skin. Add just enough oil to
make pureeing possible. This yields about 1/3 cup.

Or peel cloves, in a pan, pour 2 tablespoons of olive oil over, and toss to
coat. Sprinkle with water, cover and rost at 350 degrees for 30 minutes.
Uncover and roast for 5 to 7 minutes longer, until brown.

Pureed Dried Chiles: Wash and dry chiles. Cut off stem, remove seeds. In a
preheated 450 degrees put the chiles in a single layer on a baking sheet
and roast for 1 minute. Or dry-roast over high heat in a skillet until they
puff up, about 30 seconds to 2 minutes.

Remove from heat and in a bowl, cover with warm water for 30 mminutes to

Strain the chiles, reserving the liquid. Puree in a blender or food
processor, adding just enough of the soaking liquid to make pureeing
possible; it should be a thick paste. Pass through a medium or fine

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