Roasted Garlic And Chilitpin Spread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable Oil |
| 1 | pn | Salt |
| 1 | Head Garlic | |
| 1/2 | t | Balsamic Vinegar |
| 2 | Chiltepin Chilies | |
| Ground Fine Pinch Chopped | ||
| Parsley | ||
| 1 | T | Extra Virgin Olive Oil |
| 1 | pn | Fresh Black Pepper |
| 1 | pn | Sm. Habanero Pasilla Blend |
INSTRUCTIONS
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 http://www.azstarnet.com/~coriel/recipes/recipes.html
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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 0mg
Sodium: 292mg
Potassium: 19.5mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: <1g