|1.00||Head of garlic|
|¾ cup||Oil plus 2t oil|
|1½ ounce||Dried ancho chiles|
|½ cup||Chicken broth|
|2.00 tablespoon||Balsamic vinegar + 2t|
|1.00 tablespoon||Brown sugar + 1t|
|1½ teaspoon||Coarse salt|
|½ teaspoon||White pepper|
|1.00||Pinch ground cloves|
Cut off the top quarter of the head of garlic to expose the cloves, arrange the head in the center of a large piece of foil, and drizzle it with 2 tsps of the oil. Enclose the garlic completely, double folding the edges of the foil, and roast it in the middle of a preheated 425 degree oven for 25-35 minutes, or until the cloves are tender. While the garlic is roasting, toast the chilies on a piece of foil in the middle of the 425 degree oven for 1 minute, or until they are pliable (be careful not to let them burn). Wearing rubber gloves, pull the stems off th chilies, halve the chilies, and shake out the seeds. In a small saucepan combine the chilies with water to cover and simmer them, covered, for 10 minutes. Remove the pan from the heat and let the chilies stand for 10 mins Drain the chilies and plunge them into a bowl of ice and cold water to loosen the skins.
Drain the chilies and on a work surface, scrape the flesh carefully from the skins to obtain ¼ cup flesh. Remove the roasted garlic cloves from the husks and in a blender blend them with the raw garlic clove, the chili flesh, the remaining ¾ cup of oil, the broth, the vinegar, the brown sugar, the cumin, the salt, the white pepper and the ground cloves until the sauce is smooth. Serve the sauce at room temperature with grilled chicken, meats, or vegetables or with a taco salad.
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