Ingredients
2
medium heads garlic, left whole
2
oz dried ancho chiles*, stems, seeds, and veins
Directions
1.
Preheat oven to 400°F.
2.
Cut off and discard tops of garlic heads to expose cloves and rub each head with 1/2 tablespoon oil. Wrap heads together in foil and bake in middle of oven until tender, about 45 minutes. Cool to warm.
3.
While garlic is roasting, toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, about 1 minute. Soak chiles in hot water until softened, about 20 minutes, then drain.
4.
Squeeze garlic from skins into a food processor and purée with chiles, vinegar, honey, remaining 2 tablespoons oil, and salt to taste. Force purée through a sieve into a bowl.
5.
* Available at Latino markets and Kitchen/Market (888-468-4433).
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