How to Make It

Step 1

Put chiles in a medium pot and add 1 1/2 qts. water. Soak 24 hours.

Step 2

With a slotted spoon, transfer chiles to a 1-qt. glass jar. Boil liquid in pot over high heat, uncovered, until reduced to 1 cup, about 30 minutes. Add piloncillo and salt and stir to dissolve. Stir in vinegar.

Step 3

Pour liquid over chiles. Add remaining ingredients and chill at least 2 weeks.

Step 4

Serve chiles in a dish and the liquid separately, as a hot sauce.

Step 5

*Find morita chipotle chiles in Mexican grocery stores. Piloncillo comes in a hard cone and is available at Mexican grocery stores and many supermarkets; grate on the fine holes of a box grater. (For granulated piloncillo, visit ranchogordo.com). Find Mexican oregano in Mexican markets and many supermarkets.

Step 6

Make ahead: Up to 3 months, chilled.

Chef's Notes

Nutritional analysis is per chile, with 2 tbsp. liquid.

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