Toasted ancho chiles and sweet, mellow black garlic blend into a smoky, glossy rub that turns roasted turkey, chicken, pork, or vegetables into something special.
Yields about 3 cups
The Chiles:
- 4 ancho chiles
- 1 teaspoon kosher salt
The Blend:
- 1 head black garlic
- 2 cups hot water
- 2 tablespoons agave syrup
To Finish:
- ¼ cup olive oil
INSTRUCTIONS:
- Preheat oven to 350°F.
- Toast the ancho chiles in the oven for about 5 minutes (or until you start to smell them).
- Remove the toasted chiles from the oven and remove the stems and seeds.
- Place the toasted, cleaned anchos in an airtight container with the 2 cups of water. Let sit for 20 minutes to soften.
- Combine the chiles, soaking water, black garlic, agave syrup and salt in a food processor. Blend until smooth.
- With the food processor running, slowly add all of the olive oil in a small, steady stream (you should see the rub start to thicken).
- Store the rub in an airtight container and keep refrigerated for up to 1 week.
I use this recipe to cover roasted turkey. You can cook the turkey 75% of the way, then brush the rub over the bird and continue cooking until done. You may also use the rub in the same fashion with chicken, pork or vegetables!
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