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Ingredients:
6 each Dried chipotle or morita
-chiles, stemmed, seeded if
-necessary
2 cup Red wine vinegar
Instructions:
Combine the chiles and vinegar in a small pot. Bring to a boil,
reduce to a simmer and cook, covered, 5 minutes. Set aside to cool.
Store in a jar in the refrigerator up to 3 months.
SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with
Helena Siegel.
Servings: 2
Other things are just food. But chocolate's chocolate. Patrick Skene Catling
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Pickled Chipotles Recipe brought to you by Mexican Recipes To-Go
