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Pomegranate Ancho Glaze      

by Sweet Life    

by Vianney Rodriguez    

2 dried ancho chiles      

8 oz pomegranate juice      

2 cloves garlic unpeeled      

1 onion halved      

salt      

pepper     

1 serrano (if desired)    

In a small sauce pan heat juice and ancho chiles on medium heat until chiles reconstituted about 5-10 minutes.    

Remove chiles and remove stem and seeds.    

Place onion, garlic, onion, and serrano (if using) on a sheet pan and broil until charred, watch carefully so you do not burn garlic and serrano.    

Place chiles, juice, onion, serrano and garlic  in a food processor and process until smooth.  Add salt and pepper to desired taste.    

Return to sauce pan and heat on medium heat until mixture is reduced and begins to thicken, about 10 minutes.