Smoky, dried chiles and sautéed garlic star in this dish, an aromatic pickle to pair with roast pork, adapted from a recipe in Diana Kennedy's The Art of Mexican Cooking (Bantam Books, 1989). This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.
Ingredients
- 3 tbsp. canola oil
- 10 ancho chiles, seeded and roughly chopped
- 10 cloves garlic, minced
- 1 small white onion, minced
- 1 cup cider vinegar
- 2 tbsp. piloncillo or dark brown sugar
- 1 tsp. kosher salt
- 10 whole black peppercorns
- 1 bay leaf
- 1 sprig marjoram
- 1 sprig thyme
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Instructions
Step 1
Heat 1 tbsp. canola oil in a 12" skillet over medium. Cook ancho chiles until toasted, 3–4 minutes; transfer to a sterilized 16-oz. glass jar. Add 2 more tbsp. oil to skillet; cook garlic and onion until soft, 4–6 minutes. Stir in vinegar, piloncillo or brown sugar, salt, peppercorns, bay leaf, marjoram, and thyme. Cook 2 minutes, then stir into reserved chiles and let cool. Cover and chill 1 week before serving.
- Heat 1 tbsp. canola oil in a 12" skillet over medium. Cook ancho chiles until toasted, 3–4 minutes; transfer to a sterilized 16-oz. glass jar. Add 2 more tbsp. oil to skillet; cook garlic and onion until soft, 4–6 minutes. Stir in vinegar, piloncillo or brown sugar, salt, peppercorns, bay leaf, marjoram, and thyme. Cook 2 minutes, then stir into reserved chiles and let cool. Cover and chill 1 week before serving.
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