Serves 1
Directions
- 1Combine cider vinegar, water, and piloncillo in a saucepan.
- 2Bring to a simmer until the piloncillo has completely dissolved.
- 3Add the morita chilis, garlic cloves, and salt.
- 4Simmer for two minutes.
- 5Pour the mixture into a heat-proof bowl and place a plate on top to keep the chilis submerged.
Ingredients
- 1/2 cup cider vinegar
- 1/2 cup water
- 3 oz piloncillo
- 15 whole morita chili
- 5 clove garlic
- 1 tsp salt
Equipment
saucepanheat-proof bowlmeasuring cupplate
Tips
- You could use a third of a cup of brown sugar in place of the piloncillo.
- The pickled chipotles will be ready to use in a couple of hours and will keep for several months in a sealed container in your refrigerator.
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