Preparation

• Day 1: Preheat the broiler. Broil the peppers, turning occasionally, until the skin is blackened on all sides. Place the peppers in a paper bag and close tightly to steam, about 15 minutes.

• Meanwhile, place the garlic in a small pot and cover with canola oil. Cook over medium-high heat until the oil bubbles and the cloves are tender but not browned, 5 to 10 minutes. Remove from heat and let cool.

• Remove the skin and seeds from the peppers. Purée the peppers, garlic cloves, oregano, cumin, ground cloves, salt and pepper into a food processor. With the machine running, slowly add the stock until it reaches a smooth, pasty consistence. Season to taste.

• Pass the mixture through a fine mesh strainer. Store covered in the refrigerator and use for White Bean Chili (Recipe here).