Mexican Tropical Chile Brine

Photo: Iain Bagwell; Styling: Kevin Crafts
Recipe from Sunset

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  • 2/3 cup kosher salt
  • 10 large garlic cloves, crushed
  • 1/4 cup ground ancho chiles
  • 2 tablespoons dried Mexican oregano
  • Zest of 5 large limes
  • 1/2 cup lime juice
  • 2/3 cup thawed, frozen pineapple juice concentrate


  1. Pour 1 qt. water into a deep pot. Add salt and warm over high heat, stirring, until salt dissolves. Remove from heat and stir in 2 qts. cold water, garlic, ground chiles, and oregano. Nest pan in ice water until cool. Stir in remaining ingredients.
  2. Accompaniments
  3. Corn or flour tortillas
  4. Cilantro sprigs
  5. Lime wedges
  6. Chopped white onion
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