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.