Ingredients Jump to Instructions ↓

  1. 6 Dried chipotle chilies - stemmed, and seeded, if desired

  2. 2 cups 474ml Red wine vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the chilies 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. This recipe yields 6 pickled chiles and 2 cups of chipotle vinegar.


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