Low Fat Chiles
Last updated 6/12/2012 1:14:21 AM. Recipe ID 43213. Report a problem with this recipe.
Title: Chile jelly (norman's)
Categories: Low fat, Kitpath, Restaurant
Yield: 20 Servings
-------------------MAKES ABOUT 1-1/4 CUPS------------------------
2 Dried ancho chilies; seeded
2 Dried chipotle chilies;
1 qt Water
6 tb Red currant jelly
6 tb Honey
2 tb Spanish sherry vinegar
CHILE JELLY works greats as a glaze for ham and roasted chicken.
Toast ancho and chipotle chilies in a dry saucepan over medium- high
heat until fragrant, about 1-2 minutes. Add water and bring to a
simmer. Continue to simmer over medium heat until water has
evaporated almost completely. Add red Currant jelly, honey and
vinegar, and bring to a boil. Remove immediately from heat, transfer
to a food processor and puree. Place in a clean bowl and let cool.
Per serving (1 tablespoon) 44 calories, 6 percent from fat (0.3g), 90
percent from carbs, 4 percent protein.
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