Roasted garlic and chilitpin spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable Oil |
| 1 | pinch | Salt |
| 1 | large | Head Garlic |
| ½ | teaspoon | Balsamic Vinegar |
| 2 | Chiltepin Chilies | |
| Ground Fine Pinch Chopped Parsley | ||
| 1 | tablespoon | Extra Virgin Olive Oil |
| 1 | pinch | Fresh Black Pepper |
| 1 | pinch | Sm. Habanero Pasilla Blend |
Directions
This recipe is a take-off of the classical Italian roasted garlic set in the middle of the table used to spread on crusty bread as a substitute for butter. Also makes a great topping for grilled foods.
Preheat oven to 375 degrees. Cut tip off head of garlic and rub down with vegetable oil. Place on baking sheet; bake for approx. 20 minutes, or until soft and golden. Remove from oven; let cool. Peel garlic, discard skins.
Place garlic in food processor or mash by hand with a fork. Blend in all ingredients thoroughly until smooth. Serves 4. Downloaded from