Ancho Chile Salsa (or Pickle)

2 cups
Escabeche de Chile Ancho

Ingredients

  • 6 to 8 ancho chiles, rinsed, stemmed and seeded, about 3 ounces
  • 1/2 cup finely chopped white onion
  • 1 clove garlic, finely chopped
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup distilled white vinegar
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons kosher or coarse sea salt, or to taste
  • 2 teaspoons brown sugar or grated piloncillo, or to taste

To Prepare

  • Using kitchen scissors or a sharp knife, cut the stemmed and seeded chiles lengthwise into thin strips and place them in a mixing bowl. Add the onion, garlic, vinegars, oil, salt and sugar to the bowl and toss to mix well. Transfer everything to a container with a tight-fitting lid and refrigerate for at least 8 hours before using.