Ingredients

Makes about 1 cup

　　2 medium heads garlic, left whole

　　3 tablespoons olive oil

　　2 ounces dried ancho chiles*, stems, seeds, and veins

　　2 tablespoons cider vinegar

　　2 tablespoons mild honey

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Cut off and discard tops of garlic heads to expose cloves and rub each head with 1/2 tablespoon oil. Wrap heads together in foil and bake in middle of oven until tender, about 45 minutes. Cool to warm.

　　

Step 3

While garlic is roasting, toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, about 1 minute. Soak chiles in hot water until softened, about 20 minutes, then drain.

　　

Step 4

Squeeze garlic from skins into a food processor and purée with chiles, vinegar, honey, remaining 2 tablespoons oil, and salt to taste. Force purée through a sieve into a bowl.

　　

Step 5

Available at Latino markets and Kitchen/Market (888-468-4433).