Ingredients
The following ingredients have 2 Servings
- 6 to 8 ancho chiles (rinsed, stemmed and seeded, about 3 ounces)
- 1/2 cup finely chopped white onion
- 1 clove garlic (finely chopped)
- 1/4 cup unseasoned rice vinegar
- 1/4 cup distilled white vinegar
- 1/2 cup vegetable oil
- 1 1/2 teaspoons kosher or coarse sea salt (or to taste)
- 2 teaspoons brown sugar or grated piloncillo (or to taste)
Instruction
- Using kitchen scissors or a sharp knife, cut the stemmed and seeded chiles lengthwise into thin strips and place them in a mixing bowl. Add the onion, garlic, vinegars, oil, salt and sugar to the bowl and toss to mix well. Transfer everything to a container with a tight-fitting lid and refrigerate for at least 8 hours before using.