40 min prep time
This rustic puree of roasted carrots and earthy ancho chile has a fair amount of tang, thanks to the addition of vinegar. We like to serve it as an accompaniment to meat, especially poultry, but it also works well as a spread for sandwiches or a dip for fresh vegetables.
1 pound roughly chopped carrots (about 3 1/2 cups)
1/4 cup plus 1 tbsp. expeller-pressed safflower oil, divided
1 tsp. plus a pinch of kosher salt, divided
Pinch of black pepper
2 cloves roasted garlic
1/2 ancho chile, seeded and finely chopped
1/2 cup chicken stock
1/4 cup white vinegar
1. Preheat the oven to 450°F.
2. In a large bowl, toss the carrots with 1 tablespoon of the oil, a pinch of salt, and pepper, and spread evenly on a baking sheet.
3. Roast until browned all over and black in spots, 20 to 30 minutes. Set aside and let cool.
4. Meanwhile, in a food processor, combine the garlic, ancho chile, remaining 1 teaspoon salt, stock, and vinegar, and set aside to soften the chile while the carrots finish roasting and cool to room temperature, at least 5 minutes.
5. Process the chile mixture until mostly smooth.
6. Add the carrots and remaining 1/4 cup oil, and pulse into a chunky puree.
Store in an airtight container in the refrigerator for up to 3 days.