Toasted ancho chiles, onions, garlic, cumin and coriander with apple cider vinegar and a touch of wild guajillo honey..
For the Jam
1/4 pound dried Ancho chiles
1/2 small yellow onion, chopped
1 head garlic
1 tablespoon coriander seeds, cracked
1 teaspoon cumin seeds, cracked
2 tablespoons raw cider vinegar
a few drops of hickory or mesquite liquid smoke (optional)
2 tablespoons olive or peanut oil, divided
1 tablespoon (or to taste) wild guajillo honey
sea salt and freshly-ground black pepper
Split the Ancho chiles open and remove the stem, seeds and ribs. Lightly toast on a dry comal for about 20-30 seconds on each side. Take care not to let the peppers burn or they will become very bitter.
Transfer the chiles to a glass bowl and cover with just-boiled water. Allow to steep 30 minutes.
Meanwhile, cut the top off of a whole head of garlic, brush with olive oil, wrap in foil and roast for a half hour at 400 degrees. Allow to cool.
Meanwhile, toast the chopped onions on a dry comal over medium heat until golden brown. Add the cumin and coriander and toast another minute, again taking care not to let it burn. Allow to cool.
Squeeze the garlic into the bowl of a food processor and add the softened chiles and vinegar and pulse a couple of times into a thick, chunky paste.
Transfer the chili mixture to a bowl and stir in the seasoned onions and garlic. Add honey, salt and pepper to taste.
Ancho chili jam is delicious with grilled, roasted or smoked meat, fowl or sausages (venison, bison and wild boarsausage shown).