Pickled Ancho Chile Salsa
Servings: 5 cups
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Ingredients
- 7½ oz bag of ancho chiles, rinsed, stemmed and seeded
- 1¼ cups white onion, finely chopped
- 3 cloves garlic, finely shopped
- 1¼ cups vegetable or canola oil
- ⅔ cup unseasoned rice vinegar
- ⅔ cup distilled white vinegar
- 5 tsp grated piloncillo or dark brown sugar
- 1 Tbsp plus 1¾ tsp kosher salt, or to taste
Instructions
- Cut the chiles length-wise into 1-inch strips, then cut the strips into ¼-inch pieces and put them in a bowl. I find kitchen scissors are better to use than a knife.
- Add the rest of the ingredients and mix well.
- Cover with a tight-fitting lid or wrap and refrigerate for at least 8 hours.
- Serve chilled or at room temperature.
Notes
Recipe adapted from Pati Jinich's cookbook "Pati's Mexican Table" .