Instructions: CHILE JELLY works greats as a glaze for ham and roasted chicken.

Toast ancho and chipotle chilies in a dry saucepan over medium- high heat until fragrant, about 1-2 minutes. Add water and bring to a simmer.

Continue to simmer over medium heat until water has evaporated almost completely. Add red Currant jelly, honey and vinegar, and bring to a boil.

Remove immediately from heat, transfer to a food processor and puree.

Place in a clean bowl and let cool.

Cuisine

NOTES : Miamis new "Fusion" cooking called "New-World Cuisine" uses, for example, Latino spices; Asian ingredients, South Florida seafood and produce, and sometimes adds African or African-Caribbean flavors. On the menu at Normans in Miami: "Calypso Calamari with Pickled Scotch Bonnet Tartar Salsa" and stir-fried tropical fruits to stuff a crepe.

The Chile Jelly is on my to try list - glaze some chicken parts.

But Im want to use whats on hand: ground dried chile peppers. I think it will work if I can get a good solution.

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